Burmese Tofu Curry & Noodle Salad (Vegan Nan Gyi Thohk)

Vegan Nan Gyi Thohk, a Burmese vegan thick noodle salad served with tomato-based tofu curry and toppings. Typically eaten for breakfast but is delicious any time of the day.

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Burmese Tofu Curry & Noodle Salad (Nan Gyi Thohk)

Burmese vegan thick noodle salad served with tomato-based tofu curry and toppings. Typically eaten for breakfast but is delicious any time of the day.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine Burmese

Servings 2

Ingredients

  

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Tofu Curry

• 4 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 large banana shallots diced
• 3 cloves garlic
• 2 teaspoon minced ginger
• ½ teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• ½ teaspoon chilli powder
• ½ teaspoon salt
• 1 tablespoon tomato paste
• 3 medium tomatoes
• 2 teaspoons vegan fish sauce or Worcestershire sauce
• 200 g extra firm tofu pressed

Serving

• Udon noodles
• Coriander
• Lime
• 2 tablespoons gram flour
• Cabbage
• Chilli flakes

Instructions

 

Tofu Curry

• Make sure the tofu has been pressed for at least 10 minutes to remove excess water. Once pressed, cut into bite-sized cubes.
• Bring a small pot of water to a boil then drop in the tomatoes for 30 seconds. Remove the tomatoes and place them in a bowl of cold water. Once cold peel the tomatoes and discard the skins. Chop the tomatoes into a fine paste. Reserve for later.
• Heat 3 tablespoons of vegetable oil in a pan over medium heat. Once hot add the cumin seeds and toast until the seeds begin to pop, around 30 seconds.
• Add the shallot and cook until they are beginning to turn golden, around 5 minutes.
• Add the garlic and continue to cook for 1 minute.
• Add the spices and salt and cook for a further 1 minute. Turmeric, paprika, chilli powder and salt.
• Add the tomatoes, vegan fish sauce and tofu with ½ cup of water and bring to a boil. Reduce to a simmer and cook until the sauce has reduced, around 15 minutes.

Serving

• Cook the udon noodles according to packet instructions.
• Heat a dry pan over medium heat. Add the gram flour and toast until golden. Watch not to burn.
• To serve, add the noodles to a bowl, top with the curry and 1 tablespoon of toasted gram flour. Garnish with chopped fresh coriander, sliced cabbage and chilli flakes to taste. Before eating, mix everything together. The gram flour and curry will mix into a thick delicious sauce. Squeeze over a wedge of lime.

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