Burmese Tofu Curry with Okra

Instructions

1. 1Place a 30.48 cm skillet or large pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion, chopped, and cook, stirring occasionally, until it looks soft and see-through, about 5 minutes.
2. 2Add the 3 cloves of garlic, minced, and the 2.54 cm of ginger, grated, to the skillet. Cook, stirring constantly, until you can smell their fragrance, about 1 minute.
3. 3Stir in the 1 teaspoon of turmeric powder and the 0.5 teaspoon of chili powder. Cook, stirring constantly, for 30 seconds until the spices are fragrant.
4. 4Add the about 450 g of firm tofu, cut into 2.54 cm cubes, and the about 450 g of okra, cut into 2.54 cm pieces. Cook, stirring occasionally, for 5 minutes, allowing the tofu to get lightly golden on some sides and the okra to soften slightly.
5. 5Pour in the 1 can of coconut milk, stir in the 2 tablespoons of tomato paste and the 1 tablespoon of soy sauce. Stir everything together until well combined. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet or pot, and cook for 15 minutes, or until the okra is tender when poked with a fork.
6. 6Serve the Burmese Tofu Curry with Okra hot. It is delicious served with plain rice.

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