Butter Tofu

Start the rice cooker; the sauce and rice should finish at the same time.

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.

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.

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

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.

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.

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.

Add as much butter as preferred, then serve.