Tomato-Tofu Curry with Burmese Herbs and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple, vibrant Burmese-inspired curry with firm tofu, ripe tomatoes, and aromatic herbs, served over jasmine rice. This asian-inspired vegetarian (vegan) ready in about 40 minutes pairs firm tofu, tomatoes, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
  2. Step 2: Dice tomatoes and mince ginger; chop cilantro, reserving some for garnish.
  3. Step 3: Heat coconut oil in a skillet over medium heat, add curry powder, and cook for 1 minute until fragrant.
  4. Step 4: Add tomatoes and ginger, cook for 5 minutes until tomatoes soften, then stir in vegetable stock.
  5. Step 5: Add tofu cubes, simmer gently for 8 minutes until tofu absorbs flavors, then remove from heat.
  6. Step 6: Serve over cooked rice, garnish with reserved cilantro, and squeeze lime juice over top.

Frequently asked questions

How long does Tomato-Tofu Curry with Burmese Herbs and Rice take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tomato-Tofu Curry with Burmese Herbs and Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Tomato-Tofu Curry with Burmese Herbs and Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tomato-Tofu Curry with Burmese Herbs and Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tomato-Tofu Curry with Burmese Herbs and Rice vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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