Crispy Tofu Curry with Coconut

Crispy tofu takes centre stage here in a delicious Persian-style curry that is easy and comforting.

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Ingredients

1 block firm tofu, well-drained and cubed

4 tablespoons vegetable oil

1⁄2 cup onions, chopped

3 cloves garlic, minced

2 teaspoons garam masala

1 teaspoon ground cumin

2 teaspoons chili paste

1 1⁄2 cups canned coconut milk

2 teaspoons sugar

2 tablespoons lime juice

1⁄4 cup golden raisins

1 large banana, sliced

1⁄2 cup shelled pistachios, chopped

Fresh cilantro, to garnish

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Preparation

Heat oil in large skillet over medium-high heat. Add tofu cook 3 minutes turning until crispy. Drain on paper towels and set aside.

In same skillet, add onion and garlic; cook over medium-high heat for 2 to 4 minutes. Add garam marsala, cumin and chili paste; cook for 4 to 5 minutes. Stir in coconut milk and sugar, stirring constantly until thickened, about 7 to 9 minutes. Add lime juice, raisins and banana slices. Add water if sauce is too thick. Toss with tofu and sprinkle with pistachios and cilantro. Serves 4.