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- 4 Tbsp oil
- 1 (or 2) garlic cloves, chopped
- 1 (or 2) large onion, chopped coarsely
- 1 Tofu cake –extra firm (or firm), cut into ¾-inch cubes.
- ½ cup currants
- ½ cup sour cream
- ½ cup creamy plain yogurt – 2% (fat?) is good
- 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)
- Crack open the cardamom pods. Reserve the seeds; discard the shells.
- Heat oil to quite hot (not smoking.)
- Add spices and bay leaf.
- Cook until seeds crack. (1-2 minutes.)
- Reduce heat to medium.
- Add onion and garlic. Cook until tender & translucent
- Reserve onion, garlic & spices to a side dish
- Season tofu with salt & pepper. Then fry. (Adding oil if needed.)
- When tofu is heated through, sauté until lightly brown (5-8 minutes).
- Add reserved onion/spice mixture.
- Add currants and sauté for 3-5 minutes.
- At this point, tofu may be cooled & chilled for re-heating the following day, up to a week.
- The spices continue to blend their flavors – this dish re-heated tastes as well as, or better than, when freshly cooked!
- Add sour cream, yogurt and, if using: coconut milk & butter.
- Simmer until sauce has cooked down a little.
- Add toasted almonds (and toasted coconut, if using.)
Serve hot with Saffron Sweet Rice.