For The Tofu For The Sauce

For The Tofu

1. Get your tofu out and press it gently with paper towels if needed then cut it into bite-sized cubes and place them into a bowl. Then sprinkle the Garam masala, garlic powder, starch, and oil over the tofu and toss it around until all of the tofu pieces are evenly coated.
2. Warm up a large skillet over medium heat. Add 1 teaspoon of oil and then add your pre-pped tofu to the skillet. Cook and turn the tofu pieces until most of the edges of the tofu cubes are golden brown and crispy. Take the tofu out of the skillet and place it aside for now.

For The Sauce

1. Add the butter to the same skillet used to crisp the tofu. Next, add the chopped onion, a dash of salt, and mix to combine. Cook the onions until they begin to become translucent.
2. Add your minced garlic and chopped ginger to the skillet, stir well, and cook until the onions are evenly golden and the garlic and ginger are cooked through.
3. Add the curry powder, bay leaves, and add another pinch of salt and mix everything well.
4. Next, add in your tomato paste, sugar, remaining salt, and mix thoroughly. Add 1 to 2 tablespoons of water to help the tomato paste mix in fully.
5. Continue cooking until there is a thin layer of oil on top of the tomato-onion mixture. This should take around 2 to 3 minutes.
6. Next, add in your flour and milk and mix in. Bring the sauce to a boil to blend all of the spices and tomato paste and milk together.
7. Add the tofu back into the skillet with the sauce. Mix gently then bring to a simmer. Reduce heat to medium low and simmer everything together for another 5 or so minutes.
8. Taste and adjust salt and flavor as needed then turn off the heat. Garnish with the reserved coconut milk drizzled on top, the cilantro, and pepper flakes. If you prefer, you can also use cashew cream or blended-up silken tofu to garnish the dish.