Butter tofu

• 400g firm tofu, pat dried
• 2 Tbsp corn starch
• 1 Tbsp oil

-1 onion -2 cloves garlic -a thumbsize piece of ginger -2 Tsp each ground coriander, cumin and garam masala -1/2 Tsp chili powder -2 Tbsp tomato paste -2 cups (500ml) tomato passata -1 cup (250ml) coconut milk -a squeeze of lemon -1 Tsp sugar -salt to taste

1. Mix tofu, corn starchand, oil bake at 175C/350F for 20mins.
2. In a Pan, fry for a few minutes onion
3. Add cloves garlic, coriander, cumin and garam masala chili powder
4. Fry for a few minutes
5. Add tomato paste and tomato passata and Tofu
6. Stir it in let it simmer for 5 mins
7. Add coconut milk, lemon and suggar
8. Serve with rice or pan naan