16 oz extra firm tofu, strained
1/4 cup cornstarch
2 tablespoons nutritional yeast
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
2-3 tablespoons oil
1/2 cup coconut milk
Start by removing the tofu from its container and lightly dry it with a paper towel. You want the tofu to be moist, but not soaking wet. Set aside.
Add the cornstarch, nutritional yeast, salt, pepper, and garlic powder to a mixing bowl and whisk them together.
Cut the tofu into evenly sized triangular or rectangular pieces and dunk each piece individually into the cornstarch mixture and mix well until coated.
Heat the oil in a non-stick pan. Once it has warmed for about 1 minute, add in the dry tofu pieces.
Pan-fry the tofu slices for about 5 minutes on each side until crispy and browned. Then, carefully rotate each piece with a spatula to cook on the next side. Do this 4 times to get all of the sides browned and crispy.
Add 1 jar of Coconut Cashew Korma to a sauté pan and bring to a simmer with 1/2 cup of coconut milk. Simmer until heated through.
Serve korma over rice and add fried tofu pieces. Top with your favorite Brooklyn Delhi condiment and garnish with chopped cilantro.
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