Burmese Tofu Curry (Tofu Balachaung)

Ingredients

• about 450 g Firm Tofu
• 1 large Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 6 whole Dried Red Chilies
• 1 tsp Turmeric Powder
• 1 tsp Paprika
• 2 tbsp Soy Sauce
• 2 tbsp Vegetable Oil
• 1 tbsp Lime Juice
• 2 cups Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g firm tofu on a clean kitchen towel or paper towels. Put something heavy on top, like a cutting board with cans of food, to press out excess water for at least 15 minutes. Once pressed, cut the about 450 g firm tofu into 2.54 cm cubes.
2. 2In a food processor, combine the 1 large onion (peeled and roughly chopped), 3 cloves garlic (peeled), 2.54 cm ginger (peeled and roughly chopped), and 6 whole dried red chilies. Process until you have a smooth paste.
3. 3Heat the 2 tbsp vegetable oil in a large pan or wok over medium heat, which is about 175°C.
4. 4Add the spice paste from the food processor to the hot oil. Cook, stirring frequently, for 5 minutes, or until it smells fragrant and has deepened in color.
5. 5Add the 1 tsp turmeric powder, 1 tsp paprika, and the 2.54 cm cubes of about 450 g firm tofu to the pan. Stir gently to coat the tofu. Continue to cook, stirring occasionally, for 10-15 minutes, or until the tofu cubes are golden brown on most sides.
6. 6Pour in the 2 tbsp soy sauce and 1 tbsp lime juice. Stir to combine everything in the pan. Cook for another 2 minutes, allowing the sauce to thicken slightly.
7. 7Serve the Burmese Tofu Curry hot with the 2 cups of cooked rice.

Substitutions

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