Burmese Tofu Curry (Tofu Nga Curry)

Ingredients

• 1 block (14 oz) Firm Tofu
• 1 can (28 oz) Tomatoes
• 1 large Onion
• 5 cloves Garlic
• 2 inch piece Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 2 tbsp Soy Sauce
• 2 tbsp Lime Juice
• 3 tbsp Vegetable Oil
• 1/4 cup Cilantro

Instructions

1. 1Place the 1 block (14 oz) firm tofu on a clean surface and press firmly with your hands or a heavy object for at least 5 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes.
2. 2Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat (400°F / 200°C). Add the 1-inch tofu cubes and fry, turning occasionally, until they are golden brown and crispy on all sides, about 8-10 minutes. Remove the fried tofu from the skillet and set aside on a plate.
3. 3Add the 1 large chopped onion to the same skillet. Cook over medium heat (300°F / 150°C), stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Add the 5 minced cloves of garlic and the 2-inch piece of grated ginger to the skillet. Cook for 1 minute more, stirring constantly, until they are fragrant. Be careful not to burn the garlic.
5. 5Pour in the 1 can (28 oz) of tomatoes, 1 teaspoon of turmeric powder, and 1/2 teaspoon of chili powder. Stir everything together and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, allowing the sauce to thicken slightly.
6. 6Stir in the 2 tablespoons of soy sauce and 2 tablespoons of lime juice into the tomato sauce. Taste the sauce and adjust seasoning if needed, though no additional salt or pepper are listed.
7. 7Gently add the fried tofu cubes back into the skillet with the sauce. Stir carefully to coat the tofu. Cover the skillet and let it cook for 5-7 minutes over medium-low heat (250°F / 120°C), allowing the tofu to absorb the flavors of the sauce.
8. 8Remove the skillet from the heat. Garnish the Burmese Tofu Curry with the 1/4 cup of fresh cilantro. Serve immediately with rice.

Related Guides