Burmese Tofu Curry (Tofu Danbauk)
A hearty and flavorful Burmese tofu curry made with a blend of aromatic spices and coconut milk. Served with rice or naan, this dairy-free dish is perfect for a satisfying lunch.
Ingredients
- about 450 g Firm tofu
- 1 can Coconut milk
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tsp Turmeric powder
- 0.5 tsp Chili powder
- 0.5 tsp Cumin powder
- 0.5 tsp Coriander powder
- 2 tbsp Vegetable oil
- 1 tbsp Tomato paste
- 1 tbsp Chickpea flour
- 0.5 cup Water
- 0.5 tsp Salt
- 0.25 cup Cilantro
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 vegetable oil in a large pot over medium heat.
- 3Add chopped onion and sauté until softened, about 5 minutes.
- 4Add minced garlic and ginger and cook for 1 minute more.
- 5Stir in turmeric powder, chili powder, cumin powder, and coriander powder.
- 6Add tomato paste and cook for 1 minute.
- 7Add the tofu cubes and cook until lightly browned.
- 8In a small bowl, whisk together chickpea flour and water to form a slurry.
- 9Pour the coconut milk and chickpea flour slurry into the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the sauce has thickened.
- 10Season with salt to taste.
- 11Garnish with chopped cilantro and serve hot with rice or naan.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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