Burmese Tofu Curry with Okra

Instructions

1. 1Take the about 450 g of firm tofu and gently press it between paper towels or a clean cloth for 15-20 minutes to remove excess water, then cut it into 2.54 cm cubes. Trim both ends from the about 450 g of okra and cut it into 2.54 cm pieces. Finely chop the 1 medium onion, the 3 cloves of garlic, and the 2.54 cm of ginger.
2. 2Place a large skillet or a heavy-bottomed pot (at least 25.4 cm diameter) over medium heat (approximately 148.9-162.8°C / 150-165°C). Add the 2 tablespoons of cooking oil and let it heat for 1 minute. Add the chopped 1 medium onion, 3 cloves of garlic, and 2.54 cm of ginger, and sauté for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent and the mixture is fragrant.
3. 3Stir in the 2 tablespoons of tomato paste, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.
4. 4Add the about 450 g of cubed tofu and the about 450 g of 2.54 cm okra pieces to the skillet. Cook for 5 minutes over medium heat, stirring occasionally, to lightly brown the tofu and coat the okra with the spices.
5. 5Pour in the 1 cup of vegetable broth and the 1 tablespoon of gluten-free soy sauce. Increase the heat to medium-high (approximately 176.7-190.6°C / 175-190°C) and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low (approximately 93.33-107.2°C / 95-105°C), cover the skillet, and cook for 20-25 minutes, or until the okra is tender when pierced with a fork and the sauce has thickened slightly.
6. 6Remove the skillet from the heat. Stir in the 2 tablespoons of fresh cilantro.
7. 7Serve the Burmese Tofu Curry with Okra hot, perhaps alongside plain cooked rice.