Tofu Nway | FoodieAtlas

Ingredients

1 block of firm tofu
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 thumb-sized piece of ginger, minced
1 tomato, diced
2 tablespoons soy sauce
1 tablespoon fish sauce (or extra soy sauce for a vegetarian version)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup vegetable broth or water
1 cup coconut milk
1 tablespoon tamarind paste (optional, for added tanginess)
2 green chilies, sliced (adjust to taste)
Fresh cilantro, chopped (for garnish)
Salt and pepper to taste

Instructions

Prepare the Tofu

Drain the tofu and press out excess moisture. Cut it into small cubes.

Cook the Tofu

Heat vegetable oil in a pan over medium heat. Add the tofu cubes and cook until they are golden brown and crispy on all sides. Remove tofu from the pan and set aside.

Prepare the Sauce

In the same pan, add a little more oil if needed. Saut√© the chopped onion until it becomes translucent.

Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.

Stir in the diced tomato and cook until it softens.

Add Spices and Liquids

Add the soy sauce, fish sauce, turmeric powder, ground cumin, and ground coriander. Stir well to combine.

Pour in the vegetable broth (or water) and coconut milk. If using tamarind paste, add it now. Bring the mixture to a simmer.

Combine Tofu and Sauce

Return the browned tofu to the pan. Stir gently to coat the tofu with the sauce. Simmer for about 5-10 minutes, allowing the flavors to meld together.

Season and Serve

Adjust seasoning with salt and pepper to taste. Add sliced green chilies if desired.

Garnish with chopped fresh cilantro.