Tofu tikka masala

Ingredients
– two onions, chopped/mixed to a paste
– 3 cloves of garlic, grated
– a pretty big piece of ginger, grated
– 1 tablespoon of tomato paste
– 2 deciliters of tomato passata
– 2 deciliters of coconut milk
– 1.5 deciliters of heavy cream
– 3-4 deciliters of vegetarian chicken/vegetable broth
– 1 tablespoon of sugar
– a pinch of cinnamon powder
– 1/2 teaspoon of cardamom powder
– 1,5 teaspoons of ground cumin
– 2 teaspoons of paprika powder
– 1 teaspoon of garam masala
– 1 teaspoon of coriander/cilantro
– 1,5 teaspoons of turmeric
– 400 grams of firm tofu
– 2 tablespoons of corn starch
– 2 tablespoons of neutral oil

How to do

• heat up your oven to 225 C. Break the tofu in chunks and toss it with cornstars and oil. Put it on a tray and roast it crispy for 20 minutes. Flip them to the other side after 10 so all of it get crispy fried. Put aside.
• Heat up a pan with neutral oil and fry the garlic and ginger for around 20-40seconds.
  -Lower the heat and add the onion paste. Let it fry slowly for 5-10 minutes without taking color. Salt it lightly.
• Turn up to medium heat and roast the spices for maybe 30 seconds.
• Add all the liquids, tomato paste and sugar.
• Let it all simmer for 10-20 minutes.

Meanwhile make the rice

• Rice (preferebly basmati)
• water
• 25-50 grams of butter
• one onion, finely chopped
• Spices: one cinnamon stick, 1,5 teaspoons of turmeric, 3 whole clove spice, 1-3 pods of green cardamom, 1 bayleaf, 1 tablespoons of vegeta broth or if you don’t have it add salt instead
• fry the onion in the butter.
• add water plus all the spices and bring it to a boil.

• add the rice and let it simmer till done. Remove all the spices.

• Add the crispy fried tofu back in the sauce. Add some finely chopped coriander/cilantro on top and serve it with the rice.