← Nouns Cooking · Plant-Based

Ingredients

• 400 g extra-firm tofu, pressed, patted dry and cut into 2 cm cubes
• 2 tsp garam masala, divided
• 1 tsp Smoked paprika
• 1 tbsp Cornflour (cornstarch)
• 3 tbsp neutral oil, divided
• 1 Onion, finely chopped
• 4 cloves Garlic, grated
• 4 cm piece Ginger, grated
• 1 Green chilli, finely chopped
• 2 tbsp Tomato purée (paste)
• 1 tsp ground cumin
• 1 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 tsp mild chilli powder (Kashmiri if you have it)
• 1 can chopped tomatoes (400 g can)
• 60 g raw cashews, soaked in hot water for 15 min, then drained
• 200 ml full-fat coconut milk
• 1 tsp Sugar
• Salt
• ½ Lime, juiced
• 1 handful Coriander (cilantro), chopped, to serve
• 300 g basmati rice, cooked, to serve (optional)

Method

1. Toss the tofu with 1 tsp garam masala, the paprika, the cornflour and a pinch of salt. Heat 2 tbsp oil in a large frying pan over medium-high heat and fry the tofu for 8–10 min, turning, until crisp and golden on most sides. Lift onto a plate.
2. Add the rest of the oil and the onion to the same pan, lower the heat to medium and cook for 8 min, until soft and golden.
3. Stir in the garlic, ginger and chilli for 1 minute, then add the tomato paste, cumin, ground coriander, turmeric and chilli powder and stir for another minute so the spices toast.
4. Pour in the tomatoes and 150 ml water and simmer for 10 min. Meanwhile, blend the soaked cashews with the coconut milk until completely smooth.
5. For a restaurant-smooth sauce, blitz it with a stick blender. Stir in the cashew cream, the remaining garam masala, the sugar and salt to taste, and simmer gently for 5 min.
6. Add the tofu and warm through for 2–3 min. Finish with the lime juice and coriander and serve with rice.

Tips

• Cashews are a tree nut: for a nut-free sauce, leave them out and use the whole 400 ml can of coconut milk.
• Check the garam masala label if you need it gluten-free; a few blends are bulked out with flour.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver