Burmese Tofu Curry with Coconut Rice
A creamy and flavorful vegan curry made with tofu, coconut milk, and a blend of Burmese spices, served with fluffy 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)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the tofu to remove excess water, then cube it.
- 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.
- 3In the same pan, add the chopped onion, garlic, and ginger. Sauté until softened.
- 4Add turmeric powder, chili powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly.
- 5Pour in the coconut milk and vegetable broth. Bring to a simmer.
- 6Add the tofu back into the pan. Simmer for 15 minutes, or until the sauce has thickened.
- 7Stir in lime juice and soy sauce.
- 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.
- 9Serve the tofu curry over coconut 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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