Ingredients with Measurements:
- 1 cup chickpea flour
- 2 cups water
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1/2 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Blender or food processor
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large bowl, whisk together chickpea flour, water, turmeric, and salt until smooth. Let it rest for 10 minutes.
2. Heat a non-stick skillet over medium heat. Grease it with oil and pour the chickpea batter into the skillet. Cook for 5-7 minutes, or until the bottom is golden brown. Flip and cook for another 5-7 minutes.
3. Remove the tofu from the skillet and cut it into small cubes. Set aside.
4. In a large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, and ginger. Cook until the onion is soft and translucent.
5. Add curry powder, cumin, coriander, paprika, and cayenne pepper. Cook for 1-2 minutes, or until fragrant.
6. Add diced tomatoes and coconut milk. Stir well and bring to a boil.
7. Reduce heat to low and add peanut butter, soy sauce, and lime juice. Stir until the peanut butter is melted and well combined.
8. Add the tofu cubes to the pot and let it simmer for 10-15 minutes, or until the sauce thickens.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for skillet and pot
Serving size:
- 4 servings
Nutritional information:
- Calories: 470
- Fat: 38g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
Substitutions for ingredients:
- Chickpea flour can be substituted with all-purpose flour or rice flour.
- Peanut butter can be substituted with almond butter or cashew butter.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes.
- Use different types of curry powder for different flavors.
- Add more or less cayenne pepper depending on your spice preference.
Tips and tricks:
- Make sure the chickpea tofu is cooked through before cutting it into cubes.
- Use a non-stick skillet to prevent the tofu from sticking.
- Adjust the amount of peanut butter and lime juice to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat.
Presentation ideas:
- Serve in a bowl with rice or noodles.
- Garnish with chopped peanuts or sesame seeds.
Garnishes:
- Chopped cilantro, chopped peanuts, or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or water.
- If the sauce is too thin, let it simmer for a few more minutes.
Food safety advice:
- Make sure the chickpea tofu is cooked through before eating.
Food history:
- Burmese cuisine is influenced by Indian, Chinese, and Thai cuisine.
Flavor profiles:
- Spicy, savory, and nutty.
Serving suggestions:
- Serve hot with rice or noodles.
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Region: Myanmar (Burma)