Tofu in Spiced Coconut Sauce

• 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)

Ingredients for 7 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Crack open the cardamom pods. Reserve the seeds; discard the shells.

2. 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. 3

   Reduce heat to medium. Add onion and garlic, then cook until tender and translucent.

4. 4

   Reserve onion, garlic, spices to a side dish.

5. 5

   Season tofu with salt and pepper. Fry, adding oil if needed. When tofu is heated through, sauté until lightly brown (5–8 minutes).

   Stovetop
6. 6

   Add reserved onion/spice mixture.

7. 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. 8

   Add sour cream, yogurt, coconut milk, and butter. Simmer until sauce has cooked down a little.

   Stovetop
9. 9

   Add toasted almonds and toasted coconut.

10. 10

    Serve hot with Saffron Sweet Rice.