Tofu Tikka Masala

 3 servings

16 oz firm tofu or extra firm

2 teaspoon turmeric, divided

3 tablespoon garam masala, divided and use as per your taste

2 teaspoon red chili powder, divided, adjust per your taste and how spicy the chili is

3 tablespoon cornstarch

4 tablespoon olive oil

1 onion, small, sliced

1 tablespoon ginger, minced

4 garlic cloves. minced

28 oz diced tomatoes

½ cup frozen peas

salt, per taste
1 can coconut milk. or half and half,  heavy cream

Press the water out of the tofu.

In the meantime, heat a skillet with oil and add onion, ginger, and garlic. Stir it often until onion starts to brown (4-6 minutes), then add 2 tablespoon garam masala, 1 teaspoon turmeric powder, 1 teaspoon red chili powder. Cook for a minute or two then add tomatoes to the skillet.

Stir everything together and let it cook for 8-10 minutes. stir in frozen peas and allow it to simmer for another minute or two. Set it aside for later.

Cut tofu into cubes and toss in 1 tablespoon garam masala, and corn starch to coat tofu pieces evenly.

Heat another skillet with oil. Pan fry tofu 3-4 minutes on each side until it is evenly browned on all sides.

Transfer the pan fried tofu into the skillet until heated through. Stir in coconut milk.

Cook in low heat for 3-5 minutes.

Serve with rice.