Burmese Tomato Tofu Curry with Lemongrass
A Luscious, Fragrant Curry
Enjoy a comforting and aromatic Burmese curry where silky tofu mingles with zesty tomato and lemongrass flavors.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Tomato-Lemongrass Base
For the Tofu
For the Curry Assembly
Preparation
Marinating the Tofu
Prepare paste
Mix soy sauce and cornstarch in a bowl to form a smooth paste.
Coat tofu
Add the tofu cubes and toss gently to coat.
Marinate
Let marinate for 20 minutes.
Preparing the Tomato-Lemongrass Base
Heat oil
Heat oil in a large pan over medium heat.
Sauté aromatics
Sauté lemongrass, garlic, and ginger until fragrant, about 2-3 minutes.
Sauté the lemongrass well to intensify its refreshing flavor. Avoid letting the garlic burn as it turns bitter.
Add spices and tomatoes
Stir in the turmeric and chopped tomatoes. Cook until the tomatoes break down, about 8 minutes.
Blending the tomato mixture can yield a smoother curry texture.
Cooking Process
Fry the Tofu
Fry the marinated tofu in a separate pan until golden brown on all sides, then set aside.
Combine ingredients
Add paprika and coconut milk to the tomato base, stir well, and simmer for 10 minutes.
Final Assembly
Add the fried tofu to the curry, stir to coat, and adjust seasoning with salt and lime juice.
Plating & Serving
Burmese Tomato Tofu Curry with Lemongrass
Burmese Tomato Tofu Curry with Lemongrass
Plating
Serve the curry in a shallow bowl.