1/2of a large bell pepperI used a mix of green and red
2-3garlic clovesfinely chopped
1/2can of 14 oz diced tomatoes
1/2teaspooncurry powder
1/4teaspoonred chili powder
1/2cupcoconut milk
4large basil leavesroughly chopped
3-4teaspoonsvegetable oil
2tablespoonschopped cilantro
2teaspoonslime juice
10-15roasted unsalted cashewsbroken
saltto taste
spring onionsto garnish
Instructions
Press the tofu with some heavy weight for 20-30 minutes to get rid of excess moisture then cut into small cubes.
In a bowl toss together cubed tofu, red chili flakes, salt, garam masala powder and ground black pepper. Set aside for 10-15 minutes.
Heat a pan on medium heat and add 2 teaspoons of oil to it. Once the oil is hot, add the marinated tofu to the pan.
Cook for 5-6 minutes till tofu is golden brown on both sides. Set aside.
In another pan, heat 2 teaspoon of oil on medium heat. Once hot, add chopped red onion and chopped garlic cloves. Cook for 2 minutes till the raw smell goes away.
Add cubes bell peppers and cook for another 1-2 minutes.
Now add pineapple chunks and cook for a minute.
Add 1/2 of the 14 oz can of diced tomatoes and mix. Cover and cook the tomatoes for 2-3 minutes.
Add red chili powder, curry powder, salt and mix till well combined. Cook the spices for a minute.
Add the pan fried tofu to the pan and mix. Cover and cook for 5-6 minutes on medium heat.
Add coconut milk, fresh basil leaves and mix.
Let the curry simmer on medium-low heat for 2-3 minutes.
Add roasted cashews, chopped cilantro. Also squeeze in some fresh lime juice and mix.