Summary

Ingredients

• 400 g tomato (s), chunky
• 200 g peas
• 2 cloves garlic)
• 1 onion (s)
• 1 tablespoon garam masala
• 1 teaspoon ginger
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ cayenne pepper
• 200 ml coconut milk
• oil
• salt
• 200 g tofu
• 3 tablespoon cornstarch
• 1 teaspoon garam masala
• 0.5 teaspoon ½ turmeric

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Instructions

1. Cut the onion into strips and chop the garlic. Heat some vegetable oil in a pan and sweat both until translucent. Add garam masala, ginger, turmeric and cayenne pepper and sauté briefly. Add the chunky tomatoes and coconut milk and simmer everything together for 8 minutes. Pour into a saucepan and puree the sauce with the hand blender, add the peas and let the sauce simmer for another 5 minutes.
2. Dry the tofu as much as possible with the help of a kitchen towel. Cut into bite-sized pieces and mix with cornstarch, 1 teaspoon garam masala, 1/2 teaspoon turmeric and 1/2 teaspoon salt in a bowl until all the pieces are covered with starch and spices.
3. Heat vegetable oil in a pan and fry the tofu all around until crispy, drain on kitchen paper and only serve with the sauce at the very end so that it stays crispy.
4. Serve the sauce with the tofu. Potatoes, quinoa, rice or naan bread go well with it.