Burmese Tofu Curry with Okra (Tofu Ywet Thoke)

Ingredients

• about 450 g Firm tofu
• about 450 g Okra
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tomato paste
• 0.5 tsp Turmeric powder
• 0.25 tsp Chili powder
• 1 cup Vegetable broth
• 3 tbsp Vegetable oil
• 1 tbsp Soy sauce
• 0.75 tsp Salt

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

Instructions

1. 1Press the about 450 g firm tofu to remove excess water, then cut into 2.54 cm cubes.
2. 2Heat 2 tablespoons of vegetable oil in a 30.48 cm skillet over medium-high heat (about 190.6°C or 190°C). Fry the 2.54 cm cubes of tofu for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the fried tofu from the skillet and set aside on a plate.
3. 3Trim the ends off the about 450 g okra and slice it into 2.54 cm pieces.
4. 4Dice the 1 medium onion. Mince the 4 cloves of garlic and the 2.54 cm of ginger.
5. 5In the same 30.48 cm skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat (about 162.8°C or 160°C). Add the diced 1 medium onion and cook for 5-7 minutes, stirring often, until the onion is softened and translucent.
6. 6Add the minced 4 cloves of garlic and the minced 2.54 cm of ginger to the skillet. Cook for 1-2 minutes, stirring constantly, until they are fragrant and lightly golden.
7. 7Stir in the 2 tablespoons of tomato paste, 0.5 teaspoon of turmeric powder, and 0.25 teaspoon of chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
8. 8Add the 2.54 cm pieces of about 450 g okra and 1 cup of vegetable broth to the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 10-15 minutes, or until the okra is tender when pierced with a fork.
9. 9Stir the fried about 450 g firm tofu and 1 tablespoon of soy sauce into the skillet with the okra and sauce. Cook for 2-3 minutes to heat the tofu through.
10. 10Taste the curry and add 0.75 teaspoon of salt if needed. Serve hot, ideally with rice.

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