Burmese Tofu Curry with Tamarind and Turmeric
A harmonious blend of tangy and aromatic spices
Experience the savory depth of this Burmese-inspired dish, where tender tofu meets vibrant tamarind and earthy turmeric, creating a culinary delight that's both comforting and exotic.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Marinade
For the Curry Base
For the Sauce
For the Finishing Touches
Preparation
Marinating the Tofu
Mix Marinade
In a large bowl, combine tamarind paste, soy sauce, turmeric powder, and chili powder.
Coat Tofu
Add the tofu cubes and toss to evenly coat with the marinade.
Refrigerate
Cover and refrigerate for at least 30 minutes or overnight.
For a deeper flavor, marinate the tofu overnight.
Preparing the Curry Base
Heat Oil
Heat the vegetable oil in a large skillet over medium heat.
Sauté Onion
Sauté the onion until translucent, about 5 minutes.
Add Aromatics & Spices
Add garlic and ginger, cooking until fragrant, then stir in turmeric powder and curry powder.
Avoid burning the garlic to prevent bitterness. Use fresh turmeric for an even richer flavor.
Cooking Process
Sautéing Aromatics
Sauté onions, garlic, and ginger until fragrant and golden.
Building Flavor
Add spices and cook for another minute to release their aromas.
Simmering Curry
Combine marinated tofu with the aromatic curry base, add coconut milk, and simmer until the curry thickens.
Plating & Serving
Burmese Tofu Curry with Tamarind and Turmeric
Burmese Tofu Curry with Tamarind and Turmeric
Serve & Garnish
Serve the curry hot with a sprinkle of fresh cilantro and a squeeze of lime for a burst of freshness.