Tofu Chat

“Tofo Chat” is a deep fried tofu cooked in fresh tomato sauce and shallots. Very simple and very easy to cook because you can prepare the whole dish in 15-20 mins. With an exception of this dish  many of Myanmar dishes needs many ingredients, hours of chopping and preparing. Tofu Chat or cooked tofu is a quick dish you can make for your vegan/vegetarian friends for casual lunch.

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To make tofu chat, you will need the following ingredients:

Dry ingredients:

Half  tbs of Salt
Half tbs of cumin
Half a cup of oil (to deep fry tofu)

Fresh Ingredients:

Tofu (the firmest you can find! If not extra firm will do)
4-5 very ripe & juicy tomatoes (dice them)
half of a large onion or 2 shallots
2 bird eye chili (add more if you like spicy)
Cilantro (Coriander)

Instruction:

Cut tofu in medium thin squares. Turn on the heat to high, add oil to pan and bring it to highest heat. Then add tofu and deep fried them (each side about 5 mins) or until it turn golden brown. please be careful with tofu because it is fragile especially if you are using not very firm tofu. (I think best way to fry is to use chopstick to turn sides). When it is done, add it on a kitchen towel paper.

In a hot pan, add oil, add cumin then add onion or shallots. Fry them until they are golden brown and smell nice then add dice tomatoes, fry in medium heat, add some water then cover, cook for 20 mins (or until it reach to the point where when you stir, it break down and very soft).

When the tomato is very soft, add tofu until the sauce juice run through it.
In a small bowl, add tofu chat, garnish it with cilantro and bird eye chili.

Bon apetit!

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2 thoughts on “Tofu Chat

  1. hi, your food looks awesome, but do you think I can use your same noodle recipes if I am pregnant? I love this type of food but i just wouldn’t want it to hurt my baby.

    Liked by 1 person

    • Hi Kathy, thank you for your question and comment. Yes you can have it but don’t make it too spicy (if you are not used to eating spicy food) and congratulations 🙂

      Like

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