Tofu Coconut Curry

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   ["First, remove the tofu from its packaging and wrap it in a clean dish towel that is thick enough to absorb its water. Allow to sit in the refrigerator wrapped in the towel for at least two hours. I advise doing this step before you leave for work, for example, in the morning and continuing the recipe when you return.", "Melt the butter and olive oil over medium heat and add the chopped onions, lime juice, and bay leaf. Allow the onions to cook until clear and soft but not brown. Add the minced garlic and curry powder and cook for another five minutes on low heat. Do not allow the garlic to brown.", "Add 3 cups of coconut milk, yogurt, honey, salt, and golden raisins. Cover and simmer over low heat for thirty minutes stirring occasionally.", "Remove the tofu from the towel and cut into 1"" cubes. Add the remaining coconut milk, tofu, and continue to let the curry simmer over low heat for another fifteen minutes. Serve over basmati or brown rice."]

* Per serving · 4 servings · Values may vary.