Burmese Tofu Curry with Coconut Rice

Ingredients

• about 400 g Firm Tofu
• 2 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric Powder
• 0.5 tsp Chili Powder
• 0.5 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 can (13.5 oz) Coconut Milk
• 1 tbsp Lime Juice
• 1 tbsp Coconut Aminos
• 1 cup Basmati Rice
• 2 tbsp Coconut Flakes (unsweetened)
• 1.5 cups Water
• 2 tbsp Fresh Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 400 g Firm Tofu very dry with paper towels. Cut the tofu into 2.54 cm cubes. Heat 1 tbsp of the 2 tbsp Coconut Oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and slightly crisp on all sides. Remove the tofu from the skillet and set it aside on a plate.
2. 2Add the remaining 1 tbsp Coconut Oil to the same 30.48 cm skillet and reduce the heat to medium (176.7°C / 175°C). Add the 1 medium Onion, finely chopped, and cook for 5-7 minutes, stirring often, until softened and translucent. Add the 3 cloves Garlic, minced, and the 2.54 cm Ginger, grated, and cook for 1 minute more, until fragrant, stirring constantly.
3. 3Stir in the 1 tsp Turmeric Powder, 0.5 tsp Chili Powder, 0.5 tsp Cumin Powder, and 1 tsp Coriander Powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
4. 4Pour in the 1 can (about 380 g) Coconut Milk, 1 tbsp Lime Juice, and 1 tbsp Coconut Aminos. Stir everything together and bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C).
5. 5Return the cooked tofu cubes to the skillet. Reduce the heat to low (121.1°C / 120°C) and let the curry simmer gently for 15 minutes, stirring occasionally, allowing the flavors to deepen and meld. The sauce should thicken slightly.
6. 6While the curry simmers, prepare the coconut rice. In a medium saucepan with a lid, combine the 1 cup Basmati Rice, 1.5 cups Water, and 2 tbsp Coconut Flakes. Bring the mixture to a rolling boil over high heat (232.2°C / 230°C). Once boiling, immediately reduce the heat to the lowest setting (93.33°C / 95°C), cover the saucepan tightly with the lid, and let it simmer for 15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes.
7. 7Fluff the coconut rice with a fork. Ladle the curry over the fluffy coconut rice. Garnish the curry with 2 tbsp Fresh Cilantro, chopped.

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