Tofu Pasanda

Method

1. Heat a little oil in a frying pan on a medium - high heat. Then use your fingers to break up the tofu into bite-sized pieces straight into the pan, and fry for 10-15 minutes or until golden and crispy on all sides. Then transfer the tofu to a bowl and put the pan back on the heat.
2. Add another drizzle of oil to the pan and fry the onion for 7 minutes or until translucent. 
3. Meanwhile, cook the rice as per the packet instructions.
4. Add the garlic, ginger and all the spices to the pan and fry for 2 minutes. 
5. Next stir the yoghurt, cream, ground almonds, maple syrup and generous pinch of salt and pepper into the pan. Then add a few tablespoons of water to loosen up the sauce. Simmer for 5 minutes until hot, then stir the tofu into the sauce and heat through for a minute.
6. Divide the rice between 2 bowls and spoon the curry over the top. 
7. We like to finish with a sprinkling of chopped coriander and toasted almond flakes.