Shan Tofu Curry Recipe

Shan tofu: A Burmese specialty made from chickpea flour, providing a unique texture and flavor.

Coconut milk: Adds a creamy richness to the curry, balancing the spices.

Curry powder: A blend of spices that gives the dish its distinctive flavor.

Salt: Enhances the overall taste of the curry.

Garlic: Adds a pungent and aromatic flavor to the dish.

Vegetable oil: Used for sautéing the onions and garlic.

Water: Helps to create the curry sauce and adjust its consistency.

Onion: Provides a sweet and savory base for the curry.

When sautéing the onions and garlic, ensure they reach a golden brown color to develop a deep, rich flavor base for the curry. This caramelization process enhances the overall taste of the dish.

• shan tofu - Substitute with firm tofu: Firm tofu has a similar texture and can absorb flavors well, making it a good alternative.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can mimic the creamy texture and flavor of coconut milk.

• curry powder - Substitute with garam masala: Garam masala offers a similar blend of spices and can provide a comparable flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor of the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent.

• vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative and works well for sautéing and cooking.

• water - Substitute with vegetable broth: Vegetable broth can add more depth of flavor compared to plain water.

• chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, making them a good substitute for onions.

• Allow the shan tofu curry to cool to room temperature before storing. This prevents condensation, which can make the curry watery.
• Transfer the curry to an airtight container. Ensure the container is clean and dry to maintain the freshness of the coconut milk and vegetables.
• Store the container in the refrigerator if you plan to consume the curry within 3-4 days. The flavors of the curry powder will meld beautifully over time.
• For longer storage, place the curry in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When freezing, leave a little space at the top of the container to allow for expansion. This prevents the container from cracking.
• To reheat, thaw the curry in the refrigerator overnight if frozen. Reheat on the stove over medium heat, stirring occasionally to ensure even heating. Add a splash of water or coconut milk if the curry appears too thick.
• Alternatively, you can reheat in the microwave. Place the curry in a microwave-safe dish, cover loosely, and heat in intervals, stirring in between to ensure even heating.
• Avoid reheating multiple times, as this can degrade the texture of the shan tofu and the overall flavor of the curry.

• Stovetop Method:

  1. Place the leftover shan tofu curry in a saucepan.
  2. Add a splash of water or coconut milk to maintain the creamy consistency.
  3. Heat over medium-low heat, stirring occasionally to prevent sticking.
  4. Once it reaches your desired temperature, serve hot with rice or flatbread.

• Microwave Method:

  1. Transfer the shan tofu curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the shan tofu curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for 15-20 minutes or until thoroughly warmed, stirring halfway through.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the shan tofu curry in the top pot.
  3. Stir occasionally until the curry is heated through, ensuring it doesn’t dry out.

• Slow Cooker Method:

  1. Transfer the shan tofu curry to your slow cooker.
  2. Set it on low heat.
  3. Allow it to warm for 1-2 hours, stirring occasionally to ensure even heating.

• Pot: Used for heating oil and cooking the curry.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping and mincing.

• Measuring cups: Used to measure the shan tofu, coconut milk, and water accurately.

• Measuring spoons: Necessary for measuring the curry powder, salt, and vegetable oil.

• Stove: Provides the heat source for cooking the curry.

• Serving spoon: Useful for serving the curry once it's ready.

• Rice cooker: Optional, but helpful for preparing rice to serve with the curry.

• Flatbread: Optional, but can be used as an accompaniment to the curry.

Prep ingredients ahead: Chop the onion and mince the garlic in advance to save time during cooking.

Use pre-made curry powder: Opt for a high-quality, store-bought curry powder to cut down on preparation time.

Measure liquids beforehand: Have the coconut milk and water measured and ready to pour.

Cook in batches: Double the recipe and freeze half for a quick meal later.

One-pot cooking: Use a single pot to minimize cleanup time.