Tofu Curry
Asian
Intermediate
Main CourseHow To Make Creamy Burmese Tofu Curry With Chickpea Flour At Home
Tofu Curry
87 mins
Cooking Time
Intermediate
Difficulty
19
Ingredients
Vegan
Diet
This Burmese Tofu Curry transforms humble chickpea flour into a silky, dairy-free tofu that pairs beautifully with fragrant coconut curry. Unlike soy-based tofu, this version uses just chickpea flour and water, cooked and set into soft golden blocks. When simmered in a spiced tomato-coconut gravy, it turns into a comforting, protein-packed meal perfect for weeknights.
Ingredients
UNITSIngredients
For the Burmese Tofu:
1 cupChickpea flour (besan)
3 cupsWater (divided)
½ teaspoonSalt
¼ teaspoonTurmeric powder
1 teaspoon Oil
For the Curry Base:
1 largeOnion, finely chopped
4 clovesGarlic, minced
1-inch pieceGinger, minced
2 mediumTomato, finely chopped
½ teaspoon Red chilli powder
¼ teaspoonTurmeric powder
1 teaspoonGround coriander
½ teaspoonCumin powder
1 cupCoconut milk
¾ cup Water
2 tablespoonsMustard oil
to tasteSalt
for garnishFresh coriander leaves
for servingLemon wedges