👨‍🍳 作り方

1. 1

   Prepare the Shan tofu by cutting it into 1-inch cubes. Dice the tomatoes, slice the red onions, and mince the garlic.

   💡 プロのコツ: Shan tofu is made from chickpea flour and is distinct from soy-based tofu.
2. 2

   Heat 1 tbsp of olive oil in a medium saucepan over medium heat. Add the sliced red onions and sauté until translucent, about 5-7 minutes.

3. 3

   Add the minced garlic, diced tomatoes, turmeric powder, and chili powder to the saucepan. Stir well to combine and cook for 2-3 minutes until the tomatoes begin to soften.

4. 4

   Pour in the water and bring the mixture to a boil. Cover the saucepan and let it simmer until the tomatoes become mushy, about 5-7 minutes.

5. 5

   Add the vegan fish sauce (or soy sauce), sliced green chilies, and the cubed Shan tofu to the pot. Stir gently to mix. Reduce the heat to low and simmer for 1-2 minutes.

6. 6

   Stir in the garam masala and chopped fresh coriander. Mix gently until the coriander has just wilted.

   💡 プロのコツ: Avoid overcooking the tofu to prevent it from becoming too mushy.
7. 7

   Serve the Burmese Shan Tofu Curry hot, garnished with extra fresh coriander, alongside steamed rice.