Burmese Tofu Curry
For 2 (for 4)
Onion: 1 (2)
Jasmine Rice: 1 bag (2 bags)
Coconut Milk: 1 small can (1 large can)
Tomato: 1 (2)
Mange Tout: 1 pack (2 packs)
Lemongrass: 1 (2)
Tofu: 1 pack (2 packs)
Sauteed Onion Paste: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Fragrant Flavour Fusion Blend: 1 pod (2 pods)
Turmeric: ½ pod (1 pod)
Lime: 1 (1)
Per serving: Energy (kcal) 989 Fat 52g of which saturates 2g Carbohydrates 101g of which sugars 12g Protein 33g Salt 0.03g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Burmese food is often described as a combination of neighbouring Indian, Chinese and Thai cuisines, but perhaps this is just a matter of familiarity— if Burmese food had taken off in Britain first, we’d all be describing lemongrass and turmeric as our favourite Burmese ingredients. Burmese cooks make it all seem effortless, foregoing complicated curry pastes or spice layering techniques in favour of a simple balance of carefully chosen aromatic ingredients. This curry infuses tender, soft tofu with an array of dazzling flavours, all more than happy to share the potentially crowded space of a single cooking pot.
Preparation time:For 2 - 25 minsFor 4 - 35 mins
Cooking time:For 2 - 30 minsFor 4 - 40 mins
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