Tofu Tikka Masala

Ingredients

• 450 g Tofu
• 1 tbsp Corn starch
• 1/2 tsp Sea salt
• 3 tbsp Sunflower oil
• 1 1/2 tsp Cumin seeds
• 1 pcs Onion
• 6 clove Garlic
• 2 tbsp Fresh ginger, grated finely
• 2 tbsp Tomato paste
• 2 tsp Garam Masala
• 1 tsp Coriander seeds, ground
• 1 tsp Turmeric, ground
• 1/4 tsp Cardamom, ground
• 1/4 tsp Cayenne pepper
• 1 tsp Coconut sugar, organic, Madhava
• 240 ml Vegetable broth, bouillon or consomme, low sodium
• 400 ml Canned cocount milk
• 350 ml Tomatoes, pureed or chopped
• 120 ml Coconut yogurt

Method

1. Remove tofu from packaging and drain well. Pat dry with a clean dish towel. Wrap in a clean dish towel or several sheets of paper towel. Set something heavy on top of the block of tofu, like a cast iron pan, and let sit for at least 30 minutes (or up to 2 hours).
2. Dice tofu into 1" cubes and add to a bowl. Toss with cornstarch and salt until evenly coated.
3. Heat 1 tablespoon of oil in a large skillet over medium heat. Once shimmering, add tofu and cook until crispy on all sides (about 15 minutes total). Transfer tofu to a plate and set aside.
4. In the same skillet, heat another 2 tablespoon of oil over medium heat. Add whole cumin seeds and toast for 1-2 minutes, until fragrant.
5. Add onions, garlic and ginger and sauté for 7-10 minutes, until onions start to brown.
6. Add tomato paste, garam masala, coriander, turmeric, cayenne, cardamom, sugar and salt and stir well to coat onion mixture, cooking for 1-2 minutes.
7. Add broth to deglaze pan and let simmer for a minute. Add coconut milk and tomato sauce and stir well. Add tofu back into pan. If using golden raisins and cashews, add to pan and stir. Let simmer over medium-low heat for 20-30 minutes, stirring occasionally to prevent burning on bottom of pan.
8. Remove from heat and stir in yogurt. Serve warm over rice or with naan