Burmese Tofu Curry
We first had something similar to this dish at a local Burmese place and were blown away by the texture and flavor. The tofu is chickpea based instead of soy. Yes, it is an extra step and we would not bring it up if it wasn’t worth it. This is one of those times where you try something that seems like “is that really going to be worth it?” Trust us, it is and every single time we say the same thing. Damn, that’s a great dish and was worth the effort.
Burmese Tofu
Serves 6
Soak overnight
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
200 grams dried chickpeas
400 milliliter water
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon turmeric
Pinch of black pepper
Nonstick spray
Instructions:
Place chickpeas in a bowl and cover with water by 2 inches. Let them soak overnight.
Drain and rinse the soaked chickpeas and add them to a blender along with 400 milliliters of water, garlic powder, cumin, turmeric and pepper, blend till smooth, 7 to 8 minutes.
Strain the mixture into a saucepan using a sieve, use the back of a spoon, push the liquids fully out. Place saucepan over medium heat and stir constantly. The tofu will start to form into a pastelike substance. Once fully set, pour into a 9x9 inch cake pan sprayed with nonstick spray. Cover with plastic wrap and set in the fridge overnight until ready to use.
Burmese Curry
Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
2 tablespoons vegetable oil
1/2 yellow onion, sliced into half moons
½ red bell pepper, cut into strips
1 batch Burmese tofu, cubed
1 tablespoon Madras curry powder
2 tablespoons tomato paste
1 tablespoon yellow curry paste
2 Roma Tomatoes, cut into 6ths
1 cup coconut milk
1 cup chicken stock
1 tablespoons fish sauce
1 tablespoon tamari
1 tablespoon brown sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 bunch rice noodles, prepared per package directions
2 scallions, sliced into 1-inch pieces on the bias
1/2 bunch cilantro, chopped
4 tablespoons store bought crispy shallots
Instructions:
Heat the vegetable oil in a large wok over medium-high heat, add the onions and sauté till softened, 4 minutes. Next add the bell pepper and stir fry for 2 minutes.
Place tofu in skillet and brown slightly, set aside.
Into the wok, stir in the curry powder and cook till the spice blooms, 1 minute. Follow that with the tomato paste and cook for 30 seconds.
Stir in coconut milk, stock, fish sauce, tamari, brown sugar, curry paste, the Burmese tofu and let simmer 10 minutes.
Serve over rice noodles and top with 1 tablespoon each of scallions, cilantro and shallots to serve.