Ingredients

• 1 block extra firm tofu, pressed, dried, and broken into jagged chunks
• 3 tbsp soy sauce
• 2 limes, juiced
• 2/3 cup cornstarch
• salt and pepper, as specified
• 6 tbsp grapeseed oil
• 1 tsp cumin seed
• 1 tsp coriander seed
• 1 tsp fennel seed
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• 1/4 tsp chili powder
• 1 red onion, diced
• 1 serrano chili, diced
• 4 cloves garlic, grated
• 1 two-inch piece ginger, peeled and grated
• 1 large can (28oz) crushed tomatoes
• 1/4 cup vegan butter
• cooked basmati rice and fresh chopped cilantro for serving
• 1 cup cashews, soaked in water overnight or boiled 20 mins in advance
• 2 cups water
• 1 tbsp nutritional yeast

Instructions

1. Prepare cashew cream in advance (or use 2 cups store-bought plant milk for easier prep)
2. Get rice started at the beginning.
3. To a large mixing bowl, add tofu, soy sauce, and the juice of 1 lime. mix until coated evenly then set aside 10 minutes. in the meantime, prep the veggies and gather your ingredients.
4. Add marinated tofu to a large glass storage container with the corn starch and shake until all pieces are fully coated. heat a stainless or high heat non-stick saute pan with deep sides over medium high heat and add 3 tosp grapeseed oil. add tofu to the pan, allow to crisp on one side 4 to 5 mins, then begin shaking the pan to move the tofu so that all sides get equally crisp. continue to cook another 5 mins, moving tofu frequently to crisp all sides.
5. Remove tofu from the pan and place pan back on the same burner over medium high heat. add the remaining 3 tbsp oil and all the spices. stir into the oil 2 mins. add the onion with a large pinch of salt and stir in 1 min. add the serrano chili plus garlic and ginger paste and stir in 1 min. pour in the tomato sauce and add a few pinches of salt. stir in, then pour in cashew cream and continue to stir until combined. simmer another 3 to 4 minutes over medium low heat.
6. Serve over rice with the tofu and fresh chopped cilantro.