Butter Tofu

Tempo
30 min
45 min
People
2
Difficulty

15 Ingredients

  • 400gfirm tofu, cubed
  • 400gcanned diced tomatoes
  • 4cloves garlic, minced
  • 1onion, finely chopped
  • 2 tbspbutter
  • 2 tbspvegetable oil
  • 1 tspgaram masala
  • 1 tspturmeric
  • 1 tspcumin
  • 1 tspcoriander powder
  • 1/2 tspchili powder
  • 150 gwater
  • Saltto taste
  • 100 mlcoconut cream
  • 150 gbasmati rice

Equipment

  • Large skillet or pan
  • Cutting board
  • Rice cooker

Preparation

  1. Cock rice
    Start the rice cooker, the sauce, and the rice should be ready at the same time.

  1. Fry the tofu
    Heat oil in a skillet and fry cubed tofu until golden brown on all sides. This creates a crispy exterior and adds flavor to the tofu.

  1. Add spices:
    Add a bit of the spices and fry them a couple of minutes

  1. Remove tofu and set aside
    In the same skillet, add butter and fry the spices (garam masala, turmeric, cumin, coriander, and chili powder) for about 1 minute to release their flavors.

  1. Add onion
    Add chopped onion to the spices and sauté until translucent and soft. This forms the base of your curry sauce.

  2. Add tomato
    Pour in the canned diced tomatoes and cook for a few minutes to combine the flavors. The tomatoes will break down and establish a thick sauce. Add water as preferred.

  1. Blend with coconut cream
    Transfer the mixture to a blender, add coconut cream, and blend until smooth. This creates a creamy, rich curry sauce. Transfer the mixture back to the skillet.

  1. Simmer with tofu
    Return the blended sauce to the skillet, add the fried tofu back in, and simmer for about 5 minutes. This allows the tofu to absorb the flavors of the curry sauce.

  2. Add butter
    Add as much butter as preferred. And serve.