Crispy Baked Tofu in Spiced Curry Sauce
Ingredients
- 1 12-oz block extra firm tofu
- neutral oil
- arrowroot starch
- pinch of salt
- 1 onion, finely diced
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 3 garlic cloves, minced
- 1 inch ginger, finely grated
- 1 Serrano pepper, finely diced
- 1 tbsp Garam Masala
- 2 tbsp paprika
- 1 tsp ground coriander
- 3/4 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric
- 6 tbsp tomato paste
- 1 14-oz can diced tomatoes, drained
- 1 can full-fat coconut milk
- 1 tsp coconut sugar
- 2 tbsp white wine vinegar
- fresh lemon juice, to taste
Preparation
Press 1-12oz block extra firm tofu between paper towels to remove excess moisture.
Cut tofu into 3/4 inch cubes.
Evenly coat tofu cubes in neutral oil, arrowroot starch, and a pinch of salt.
Toss and spread in an even layer on a parchment-lined baking sheet.
Bake at 400°F until golden, about 25 minutes, tossing halfway.
Sauté 1 finely diced onion in 2 tbsp heated neutral oil until translucent.
Add 1 tsp cumin seeds and sauté for another minute.
Add 3 minced garlic cloves, 1 inch finely grated ginger, and 1 finely diced Serrano pepper, and cook for another minute.
Mix in 1 tbsp Garam Masala, 2 tbsp paprika, 1 tsp coriander, 3/4 tsp salt, 1/2 tsp cayenne, and 1/2 tsp turmeric. Cook for another 30 seconds until fragrant.
Add 6 tbsp tomato paste and cook for another couple of minutes.
Add 1-14oz can diced tomatoes (drained) and cook for another 5 minutes, stirring constantly.
Add 1 can full-fat coconut milk, 1 tsp coconut sugar, and 2 tbsp white wine vinegar. Simmer for at least 30 minutes or longer until desired consistency.
Mix in the baked tofu and add fresh lemon juice and salt to taste.
