Burmese Tofu Curry with Potatoes
A delicious and satisfying Burmese tofu curry featuring crispy tofu and tender potatoes in a rich and creamy coconut milk-based sauce.
Ingredients
- about 450 g Firm tofu, pressed and cubed
- 2 medium Potatoes, peeled and cubed
- 1 can Coconut milk
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 0.5 tsp Chili powder
- 0.5 cup Vegetable broth
- 3 tbsp Vegetable oil
- 2 tbsp Cilantro, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- 2Add the cubed tofu and cook until golden brown and crispy on all sides. Remove from skillet and set aside.
- 3Heat the remaining 1 tablespoon of vegetable oil in the same skillet.
- 4Add chopped onion and cook until softened, about 5 minutes.
- 5Add minced garlic and grated ginger and cook for another minute until fragrant.
- 6Stir in turmeric powder, garam masala, and chili powder. Cook for 1 minute.
- 7Add cubed potatoes and vegetable broth. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- 8Stir in coconut milk and cooked tofu. Cook for another 5 minutes.
- 9Garnish with chopped cilantro and serve with 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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