Burmese pumpkin tofu stew

This is a Shan dish that is very popular in Burma. It is part of the vegan Buddhist diet and serves as a nutritious meal for the monks. It is simple to make, but the dish pops with flavour.

The dish is quite spicy from all the chillies, but you can adjust the spice levels to suit your palate. I like to serve this in a more contemporary style. Rather than fry the tofu, I prefer to keep the silken tofu fresh and healthier. I also do not mix it into the curry as I find it tends to fall apart. Instead, I serve the stew and curry around the tofu as described below. This is both visually stunning and has the same flavour.

I love this dish, it is simple, but the pop of flavour is immense. It is perfect for those picky vegetarians who are looking for a hearty and healthy main course.

Burma Superstar is a fabulous restaurant that I have enjoyed many meals at, and this recipe is no exception. The recipes are authentic, vibrant, and delicious— it is literally like bringing the restaurant home. This is a wonderful cookbook for Burmese cuisine.

For more recipes from this wonderful cookbook, click here.

Ingredients:

4 tablespoons oil

1 large onion, finely diced

5 garlic cloves, minced

1 teaspoon ginger paste

1-2 Thai chillies, cut longitudinally, or to taste

1-2 dried red chillies

1/2 teaspoon turmeric

1/2 teaspoon chilli powder, or to taste

1 lb kabocha or other yellow squash, cut into 1/2-inch cubes (Keep the skin if thin)

Salt, to taste

1 cup water

1/2 teaspoon garam masala

1/2 lb tofu, cut into 1/2-inch cubes

Cilantro, to garnish

Squeeze of lemon juice

Heat the oil in a large pot. Add the onions and garlic and fry until the onions are lightly golden. Add the ginger, Thai chillies, and dried chillies and cook for 1 minute until the ginger no longer smells raw.

Add the turmeric, chilli powder and salt and cook for 30 seconds, taking care not to burn the spices. Add the kabocha squash and salt and mix into the spice. Cook for 2-3 minutes, coating the pumpkin with the spices. Add the water and the salt and bring to a boil. Simmer covered for 20 minutes, stirring occasionally until the pumpkin is tender. The sauce will thicken considerably. If it is too thick, add 1/4 cup of water. Taste for salt and adjust as needed.

To serve, heat up the stew. Add the cubed tofu to the centre of a shallow bowl. Ladle the pumpkin stew around the tofu. Garnish with a dusting of garam masala and cilantro and a splash of lime juice. Serve immediately with rice or noodles.