Burmese Tofu Curry
A delicious and naturally gluten-free Burmese Tofu Curry, rich with spices and coconut milk. Served with steamed rice.
Ingredients
- about 450 g Firm Tofu
- 1 can Coconut Milk
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Chili Powder
- 1 tablespoon Fish Sauce
- 2 tablespoons Coconut Oil
- 4 cups Steamed Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the tofu to remove excess water, then cut into cubes.
- 2Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until softened.
- 3Add minced garlic and ginger, and sauté for another minute.
- 4Add tofu cubes and cook until lightly browned on all sides.
- 5Stir in turmeric powder, chili powder, and fish sauce. Cook for 1 minute.
- 6Pour in coconut milk and bring to a simmer.
- 7Cover the pot and reduce heat to low. Simmer for 20-25 minutes, or until the sauce has thickened.
- 8Serve the tofu curry over steamed rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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