Burmese Tofu Curry (Tofu Nga)
A rich and flavorful vegan curry made with tofu, coconut milk, and aromatic spices. Served with rice and gluten-free.
Ingredients
- about 450 g Firm Tofu, pressed and cubed
- 1 can Coconut Milk
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 tsp Turmeric Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 1 tbsp Lime Juice
- 2 tbsp Vegetable Oil
- 1/4 cup Cilantro, chopped
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat vegetable oil in a large pot over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Add minced garlic and ginger; sauté for another minute until fragrant.
- 4Stir in turmeric powder, chili powder, cumin powder, and coriander powder. Cook for 30 seconds.
- 5Add the cubed tofu and cook until lightly browned, about 5 minutes.
- 6Pour in the coconut milk and lime juice. Bring to a simmer.
- 7Reduce heat to low, cover, and simmer for 15-20 minutes, or until the curry has thickened slightly.
- 8Garnish with chopped cilantro and serve hot with cooked 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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