Burmese Golden Tofu & Coconut Curry

Ingredients

• 400 g firm tofu
• 400 ml tinned coconut milk
• 2 onion
• 4 clove garlic cloves
• 25 g fresh ginger
• 2 tsp ground turmeric
• 3 tomatoes
• 2 tbsp fish-free oyster sauce
• 3 tbsp groundnut oil
• 200 ml vegetable stock

Method

1. 1

   Press and cube the tofu. Toss in 1 tsp turmeric and a pinch of salt.

2. 2

   Heat 2 tbsp oil in a pan and fry the tofu for 6 minutes until golden all over. Remove and set aside.

3. 3

   In the same pan, heat the remaining oil and fry the finely sliced onion for 10 minutes until golden and soft.

4. 4

   Add the crushed garlic, grated ginger and remaining turmeric. Cook for 2 minutes, then add the chopped tomatoes and cook until they break down.

5. 5

   Pour in the coconut milk and stock. Stir in the oyster sauce. Simmer for 10 minutes.

6. 6

   Return the tofu to the pan and heat through for 3 minutes. Serve with steamed jasmine rice and sliced spring onions.