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.
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.
- 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
- Udon noodles
- 2 tablespoons gram flour
- Chilli flakes
- 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.
- 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.