Cornstarch Garam Masala Ginger Kashmiri Chili Powder Curry Powder Coconut Oil Firm Tofu Coconut Milk Onion Tomato Paste Lime Juice Sea Salt Black Pepper
Mix cornstarch and the seasonings together. Add the tofu cubes and toss to combine. Marinate for at least 15 minutes.
Heat oil and cook tofu cubes until brown and crispy.
Sauté onions until translucent. Stir in garam masala, ground ginger, chill powder, sea salt, black pepper and curry powder and cook for 30 seconds.
Whisk in the coconut milk and tomato paste, bring to a slight boil, then reduce to a simmer, allowing the mixture to thicken.
Add in the tofu and simmer for another 5-10 minutes. Squeeze in lime juice and seasoning. Garnish with parsley and serve with basmati rice and homemade whole wheat naan.