Directions
- 1Tear tofu into chunks, season with salt and pepper, add oil and cornstarch, mix well, then bake or air fry.
- 2Finely chop onion, garlic and ginger.
- 3In a pot, fry the onion, garlic and ginger for a few minutes.
- 4Add tomato paste, chili powder, ground coriander, cumin and garam masala. Stir well.
- 5Add tomato sauce, stir and let it simmer.
- 6Blend the sauce using an immersion blender.
- 7Add coconut milk, lemon juice and sugar. Season with salt to taste.
- 8Add the baked tofu and stir.
- 9Make a cucumber salad by smashing and chopping a cucumber and mixing it with vinegar, soy sauce, agave, garlic powder and chili flakes.
- 10Serve the butter tofu with the cucumber salad and naan bread.
Ingredients
- 400 g firm tofu
- 2 Tbsp corn starch
- 0 salt
- 0 pepper
- 1 Tbsp oil
- 1 onion
- 2 garlic cloves
- 1 thumb size piece ginger
- 2 tsp ground coriander
- 2 tsp cumin
- 2 tsp garam masala
- 0.5 tsp chili powder
- 2.5 cups tomato passata
- 1 cup coconut milk
- 1 squeeze lemon juice
- 1 tsp sugar
- 1 cucumber
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 1 tbsp agave
- 0.5 tsp garlic powder
- 0.5 tsp chili flakes
Equipment
baking traybowlknifecutting boardpotimmersion blender
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