Burmese Tofu Curry with Coconut Rice

Ingredients

• 1 block Firm Tofu, cubed
• 2 tablespoons Coconut Oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Chili Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 can Coconut Milk
• 1/2 cup Vegetable Broth
• 1 tablespoon Lime Juice
• 1 tablespoon Soy Sauce
• 1 cup Rice
• 1 cup Coconut Milk (for rice)
• 1 cup Water (for rice)

Instructions

1. 1Press the tofu to remove excess water, then cube it.
2. 2Heat coconut oil in a large pan over medium heat. Add the tofu and cook until golden brown on all sides. Remove and set aside.
3. 3In the same pan, add the chopped onion, garlic, and ginger. Sauté until softened.
4. 4Add turmeric powder, chili powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly.
5. 5Pour in the coconut milk and vegetable broth. Bring to a simmer.
6. 6Add the tofu back into the pan. Simmer for 15 minutes, or until the sauce has thickened.
7. 7Stir in lime juice and soy sauce.
8. 8For the coconut rice: Combine rice, coconut milk, and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until rice is cooked.
9. 9Serve the tofu curry over coconut rice.

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