Tofu Curry

Ingredients for tofu:

• 1 12-oz extra firm tofu
• arrow root starch (or corn starch) - enough to coat the tofu

Ingredients for curry:

• 1 finely diced onion
• 1 tsp cumin seeds
• 3 minced garlic cloves
• 1 inch finely grated ginger
• 1 finely diced serrano pepper
• 6 tbsp tomato paste
• 1 14-oz canned diced tomatoes
• 1 can full fat coconut milk
• 1 tsp sugar
• 2 tbsp white wine vinegar
• spices:
• 1 tbsp garam masala
• 2 tbsp paprika
• 1 tbsp coriander
• 3/4 tsp salt
• 1/2 tsp cayenne
• 1/2 tsp turmeric

Directions for tofu:

• Press 1-12oz block extra firm tofu between paper towels to remove excess moisture. Cut into 3/4 inch cubes. Evenly coat tofu cubes in neutral oil and arrow root starch and pinch of salt. Toss and spread in even layer on parchment-lined baking sheet. Bake at 400F until golden (about 25 minutes), tossing halfway.

Directions for Curry:

• Sauté 1 finely diced onion in 2 tbsp heated neutral oil until translucent. Add 1 tsp cumin seeds and sauté another minute. Add 3 minced garlic cloves, 1 inch finely grated ginger, 1 finely diced Serrano pepper and cook another minute. Mix in 1 tbsp Garam Masala, 2 tbsp paprika, 1 tsp coriander, 3/4 tsp salt, 1/2 tsp cayenne, 1/2 tsp turmeric. Cook another 30 seconds until fragrant. Add 6 tbsp tomato paste and cook another couple of minutes. Add 1-14oz can diced tomatoes (drained) and cook another 5 minutes constantly stirring. Add 1 can full-fat coconut milk, 1 tsp coconut sugar and 2 tbsp white wine vinegar. Simmer at least 30 minutes or longer until desired consistency. Mix in baked tofu and add fresh lemon juice and salt to taste.