Burmese Tofu Curry with Coconut Rice

Instructions

1. 1Place the 1 block of Firm Tofu on a clean kitchen towel or paper towels. Cover with another towel and place a heavy object on top to press out excess water for at least 10 minutes. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Combine the 1 cup of Jasmine Rice and the 1/4 cup of Coconut Flakes in a medium saucepan with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
3. 3While the rice cooks, prepare the curry base. Finely chop the 1 medium Onion, mince the 3 cloves Garlic, and grate or mince the 2.54 cm Ginger.
4. 4Heat 1 tablespoon of neutral oil (not listed, assume user has it) in a large, heavy-bottomed pot or 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent. Add the minced garlic and ginger and cook for 1 minute more, until fragrant.
5. 5Stir in the 1 tsp Turmeric Powder and 1/2 tsp Chili Powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Pour in the 1 can of Coconut Milk and the 1/2 cup of Vegetable Broth. Stir to combine and bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C). Let it simmer for 5 minutes, allowing the flavors to meld.
7. 7Add the 2.54 cm cubes of pressed tofu to the simmering sauce. Reduce the heat to medium-low (148.9°C / 150°C) and let the curry simmer gently for 15-20 minutes, or until the sauce has thickened slightly and the tofu is heated through. Stir occasionally to prevent sticking.
8. 8Remove the curry from the heat. Stir in the 1 tbsp Lime Juice. Taste and adjust seasoning if desired (no salt or pepper listed, so skip this if not available).
9. 9Serve the tofu curry spooned over the prepared coconut rice. Garnish generously with the 1/4 cup of fresh Cilantro.

Related Guides