Baked Tofu in Coconut Curry
Ingredients
- 1-12oz block extra firm tofu
- neutral oil
- arrow root starch
- pinch of salt
- 1 finely diced onion
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 3 minced garlic cloves
- 1 inch finely grated ginger
- 1 finely diced Serrano pepper
- 1 tbsp Garam Masala
- 2 tbsp paprika
- 1 tsp coriander
- 3/4 tsp salt
- 1/2 tsp cayenne
- 1/2 tsp turmeric
- 6 tbsp tomato paste
- 1-14oz can diced tomatoes (drained)
- 1 can full-fat coconut milk
- 1 tsp coconut sugar
- 2 tbsp white wine vinegar
- fresh lemon juice
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 and arrow root starch with a pinch of salt.
Toss and spread in an even layer on a parchment-lined baking sheet.
Bake at 400F/200C 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, and cook for 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, constantly stirring.
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 is reached.
Mix in the baked tofu and add fresh lemon juice and salt to taste.
