Burmese Tofu Curry (Tofu Hin)
A flavorful and satisfying Burmese curry featuring tofu simmered in a rich and aromatic sauce. This vegan and gluten-free dish is a great source of plant-based protein and is perfect for a hearty lunch. Completely egg-free!
Ingredients
- 1 block Firm tofu, cubed
- 1 can Coconut milk
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Chili powder (optional)
- 1 tablespoon Tomato paste
- 1/2 cup Vegetable broth (or water)
- 1/4 teaspoon Salt
- 2 tablespoons Peanut oil (or vegetable oil)
- 1/4 cup Cilantro, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the tofu to remove excess water. Cut into cubes.
- 2In a pot or large skillet, heat peanut oil over medium heat. Add chopped onion and sauté for 3-5 minutes until softened.
- 3Add minced garlic and ginger and sauté for another minute until fragrant.
- 4Stir in turmeric powder and chili powder (if using). Cook for 30 seconds until fragrant.
- 5Add the cubed tofu to the pot and stir gently to coat with the spices. Sauté for 2-3 minutes until lightly browned.
- 6Stir in tomato paste and cook for another minute.
- 7Pour in coconut milk and vegetable broth. Bring the curry to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the tofu is heated through and the sauce has thickened slightly.
- 8Season with salt to taste.
- 9Garnish with chopped cilantro before serving. Serve hot with rice.
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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