-
1
1.
-
2
Drain tofu using whatever method you prefer.
-
3
Slice it into cubes.
-
4
In medium bowl, combine salt, cayenne pepper, black pepper, garam masala, coriander, cumin, and cardamom.
-
5
Add tofu cubes, coating them with the spice mixture.
-
6
Add 4 garlic cloves (minced), ginger, and HALF of the lime juice.
-
7
Let marinate in fridge for 1-3 hours.
-
8
2.
-
9
In pan over medium heat, melt butter and saute onion, shallots, remaining 4 cloves of garlic, and serrano chili together until onion and shallots are soft and translucent.
-
10
3.
-
11
Meanwhile, in separate pan over medium-high heat, heat cooking oil (I used peanut oil).
-
12
Add tofu mixture and cook until tofu is halfway done.
-
13
Remove tofu to plate.
-
14
Add additional oil, if needed, then add halved cherry tomatoes and cook over medium heat until tomatoes are slightly mushy.
-
15
The tomatoes should de-glaze the pan of all the remaining garlic and ginger and spices that were left behind by the tofu.
-
16
4.
-
17
Add remaining lime juice, bay leaf, and tofu to onion pan.
-
18
Stir to combine.
-
19
Add tomato puree and the cherry tomato mixture.
-
20
Add sugar if its too acidic for your taste.
-
21
Let cook, covered, on low heat for 20-30 minutes.
-
22
5.
-
23
Stir in cream until combined.
-
24
Add cilantro to taste.
-
25
Serve with rice or naan and top with remaining cilantro, if desired
-
26
NOTE: I like my dishes spicy, so feel free to reduce the cayenne pepper and/or remove the serrano chili altogether, if you prefer things on the mild side.
-
27
NOTE 2: You can substitute a can of diced tomatoes and eliminate the cherry tomato steps altogether.
-
28
I just prefer the taste and texture of fresh cherry tomatoes to canned.
-
29
NOTE 3: This recipe is really adaptable.
-
30
You can throw just about any vegetable in with the onion/shallot mixture and be just fine.
-
31
Mushrooms are great, and I imagine carrots, peas, or edamame would be as well.
