Burmese Tofu Curry with Coconut Rice

Ingredients

• 1 block (14 oz), pressed and cubed Firm tofu
• 1 can (13.5 oz) Coconut milk
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 1 tablespoon, minced Ginger
• 1 teaspoon Turmeric powder
• ½ teaspoon Chili powder
• ½ teaspoon Cumin
• ½ teaspoon Coriander
• ½ cup Vegetable broth
• 1 tablespoon Soy sauce
• 1 tablespoon Lime juice
• 2 tablespoons Sunflower oil
• 2 cups Rice
• ¼ cup Coconut flakes

Instructions

1. 1Cut the 1 medium onion into 1/2-inch (1.25 cm) pieces. Mince the 3 cloves of garlic and the 1 tablespoon of ginger. Cut the 1 block (14 oz) of pressed firm tofu into 1-inch (2.5 cm) cubes.
2. 2Heat the 2 tablespoons of sunflower oil in a large (6-quart / 5.7-liter) heavy-bottomed pot over medium heat (325-350°F / 160-175°C). Add the 1 medium chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion pieces are softened and translucent.
3. 3Stir in the 3 cloves of minced garlic and 1 tablespoon of minced ginger; cook for 1 minute, stirring constantly, until fragrant. Add the 1 teaspoon of turmeric powder, ½ teaspoon of chili powder, ½ teaspoon of cumin, and ½ teaspoon of coriander; cook for 30 seconds, stirring constantly, until the spices are fragrant.
4. 4Add the 1 block (14 oz) of cubed firm tofu to the pot. Cook for 5-7 minutes, turning the pieces occasionally, until they are lightly browned on all sides.
5. 5Pour in the 1 can (13.5 oz) of coconut milk and the ½ cup of vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low (200-225°F / 93-107°C) and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.
6. 6Stir in the 1 tablespoon of soy sauce and the 1 tablespoon of lime juice. Continue to simmer for another 5 minutes, allowing the flavors to meld, then remove the pot from the heat.
7. 7In a separate dry pan, heat the 2 cups of rice and ¼ cup of coconut flakes over medium heat (325-350°F / 160-175°C) for 5-7 minutes, stirring constantly, until the rice is lightly toasted and the coconut flakes are golden brown and fragrant.
8. 8Serve the hot Burmese Tofu Curry spooned generously over the toasted coconut rice.

Related Guides