Ingredients

• 1 block extra firm tofu, drained, pressed, and broken into 1-inch jagged pieces
• 1/4 cup soy sauce
• 1/2 cup cornstarch
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon Kashmiri chile powder
• 1 small red onion, finely diced
• one 1.5-inch knob ginger, peeled and minced
• 3 garlic cloves, minced
• 2 Fresno chiles, seeded and finely diced
• 1/2 cup tomato paste
• 1 can (15.5oz) full fat coconut milk, whisked in a bowl until creamy smooth
• 1 cup basmati rice, cooked per package instructions
• 1/4 cup chopped fresh cilantro for garnish

Instructions

1. Add your tofu chunks to a medium to large glass storage container. pour the soy sauce and 1 tablespoon avocado oil over. place a lid on the container and shake to evenly coat the tofu. remove the lid, add the cornstarch, place the lid back on, and shake until all pieces are evenly coated.
2. Place a medium nonstick pan over medium heat and allow to warm 3 minutes. add 3 tablespoons avocado oil and warm 20 seconds. place half the tofu chunks in the pan and spread out so that no piece is touching another. allow to fry undisturbed for 4 to 5 minutes. use tongs to flip each of the tofu pieces to the other side and fry another 2 to 3 minutes. fry the second batch of tofu and set all pieces aside.
3. Immediately after removing all the tofu, add the cumin, coriander, garam masala, turmeric, and Kashmiri chile powder to the pan and stir into the oil to bloom the spices for about 20 to 30 seconds. add the onion, ginger, garlic, and Fresno chile with 3 to 4 pinches Kosher salt and stir into the oil. allow to cook 1 to 2 minutes.
4. add the tomato paste, season with another 2 pinches salt, and stir the tomato paste into the aromatics and spices. cook 2 minutes.
5. pour in the coconut milk and 1 cup water. add another 2 pinches Kosher salt and stir together.
6. use an immersion blender and blend all the ingredient in the pan until the sauce turns creamy and smooth. cook down 5 to 10 minutes, or until the sauce thickens to your preferred consistency
7. serve the crispy tofu over basmati rice and pour the sauce from the pan over top to cover completely. garnish with fresh cilantro, serve, and enjoy