Cookbook:Tofu in Spiced Coconut Sauce

| Tofu

Ingredients

 * 6–8 whole cardamom pods
 * 2 tsp whole coriander seeds
 * ½ tsp whole cumin seeds
 * 1 bay leaf


 * 4 tbsp oil
 * 1–2 garlic cloves, minced
 * 1–2 large onion, chopped coarsely
 * 1 extra-firm or firm tofu block, cut into ¾-inch cubes
 * ½ cup currants
 * ½ cup sour cream
 * ½ cup 2% plain yogurt
 * 1 tbsp butter (optional)
 * ½ cup coconut milk (optional)
 * ¼ cup (or more) slivered almonds, lightly toasted
 * ⅛ cup toasted coconut threads or flakes (optional)

Procedure

 * 1) Crack open the cardamom pods. Reserve the seeds; discard the shells.
 * 2) Heat oil to quite hot but not smoking in a pan. Add spices and bay leaf. Cook until seeds crack (1–2 minutes).
 * 3) Reduce heat to medium. Add onion and garlic, then cook until tender and translucent.
 * 4) Reserve onion, garlic, spices to a side dish.
 * 5) Season tofu with salt and pepper. Fry, adding oil if needed. When tofu is heated through, sauté until lightly brown (5–8 minutes).
 * 6) Add reserved onion/spice mixture.
 * 7) Add currants and sauté for 3–5 minutes. At this point, the tofu may be cooled and chilled for re-heating the following day.
 * 8) Add sour cream, yogurt, coconut milk, and butter. Simmer until sauce has cooked down a little.
 * 9) Add toasted almonds and toasted coconut.
 * 10) Serve hot with Saffron Sweet Rice.

Notes, tips, and variations

 * When reheated, this dish tastes as well as, or better than, when freshly cooked!