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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.

Vegan Nan Gyi Thohk
Serve with the tofu curry and toppings on top of the noodles. Mix everything together before eating.

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 mins
Cook Time 30 mins
Course Breakfast
Cuisine Burmese
Servings 2

Ingredients
  

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.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!

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