Tofu in Spiced Coconut Sauce
Tofu in spiced coconut sauce is a creamy, gently sweet dish built on whole spices fried in hot oil until they crack. Cardamom, coriander, cumin and a bay leaf perfume the onions, and currants add small pockets of fruit against the browned tofu. Sour cream and yogurt make the sauce rich, while toasted almonds add crunch. It can be cooked a day ahead, and it reheats very well.
Instructions
Crack open the cardamom pods and keep the small seeds inside. Throw away the empty shells.
Heat the oil in a pan until quite hot but not smoking. Add the cardamom seeds, coriander, cumin and bay leaf, and cook for 1 to 2 minutes, until the seeds crack.
Turn the heat down to medium. Add the onion and garlic and cook until they are tender and translucent, then move the onion, garlic and spices to a side dish.
Season the tofu cubes with salt and pepper and fry them in the same pan, adding more oil if it looks dry. Once the tofu is heated through, keep sautéing for 5 to 8 minutes, until lightly browned.
Return the onion and spice mixture to the pan and add the currants. Sauté for 3 to 5 minutes. You can stop here, cool the tofu and chill it to finish the next day.
Stir in the sour cream, yogurt, coconut milk and butter. Simmer until the sauce has reduced a little.
Fold in the toasted almonds and toasted coconut. Serve hot with Saffron Sweet Rice.
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