Shahi Tofu

Ingredients
300g tofu, cut into 1" cubes
12 cashew nuts
1/2 can chopped tomatoes
1" piece of ginger, finely chopped
2-3 Tbsp oil
1/2 tsp cumin seed
1/8 tsp asafetida
2 bay leaves
1/2 tsp turmeric
1/2 tsp paprika
1 tsp ground coriander
2 tsp dried ground hot red chilli
1 tsp sugar
1/2 cup soy yoghurt or soy milk
1/2 cup water
1 tsp salt
1/4 tsp garam masala
1 tsp dried coriander leaf


Method
Heat a deep fryer to 170C, fry the tofu until golden, about 3-4 minutes, drain and set aside.


In a blender, finely grind the cashews, set aside.  Blend the tomatoes and ginger into a puree, set aside.


Heat the oil in a large saucepan over a medium heat.  When the oil is hot add the cumin seeds, as the cumin seeds crack, add the asafetida and bay leaves, stir for a few seconds.  Add the pureed tomato, turmeric, paprika, ground coriander and chilli.  Cook the sauce for 2-3 minutes, stirring occasionally, until it has reduced its volume by half and the tomato starts to separate from the oil.  Add the cashew powder, sugar and yoghurt, cook for 1-2 minutes, then add the water and salt, allow the sauce to come to a boil. Add the tofu, cover the pan, and simmer over a medium low heat for about 10 minutes, until the sauce has thickened slightly, and the tofu has absorbed all the flavor.  Add the garam masala and coriander leaf, mix well and serve.


Serve with basmati rice and your favorite bread.


Serves 2