Butter Tofu Curry

Tofu Cubes:

• 1 tbsp cornstarch

• ½ tsp garam masala

• ¼ tsp ground ginger

• ¼ tsp chili powder

• 3 tsp coconut oil

• 16 oz block Franklin Farms Firm Tofu

Curry Sauce:

• 1.5 tbsp coconut oil

• 1tbsp garam masala

• 1 tsp ground ginger

• ½ tsp chili powder

• 1 tsp curry powder

• ½ tsp black pepper

• 1 small onion, diced

• 1 tsp sea salt

• 14 oz coconut milk (1 can)

• 16 oz tomato paste

• 1 tbsp lime juice

Cut tofu into cubes. Mix cornstarch and seasonings together, Add tofu cubes into bowl and toss until coated. Heat oil in pan over medium high heat. Add tofu cubes and brown until crisp. Remove tofu and set aside. In same pan over medium high heat, add the rest of coconut oil. Add onions and sauté until translucent. Add garam masala, ground ginger, chili powder, sea salt, ground black pepper, and curry powder and stir for 30 seconds. Stir in coconut milk and tomato paste. Bring mixture to slight boil and reduce to simmer for 5 minutes to thicken. Add tofu and gently combine. Reduce heat to simmer and cook for another 5- 10 minutes. Squeeze lime over mixture and stir to combine. Serve with rice or naan.