Vegetarian Butter Tofu

(A)
Firm Tofu x 3 (cut into cubes and pressed with kitchen towel for 20 mins to release water)

(B) Marinade:
Lemon juice 1 tablespoon
Tumeric powder 1 teaspoon
Garam Masala 2 teaspoon
Chilli or Cayene Powder 1/2 teaspoon
Ground cumin 1 teaspoon

(C) Sauce:
Vegetable oil 1 table

Grated ginger 1 tablespoon
Paprika powder 2 teaspoon
Tumeric 1 teaspoon
Corainder 1 teaspoon
Cumin 1/2 teaspoon
Cinnamon 1/2 teaspoon?

Tomato puree 1 cup
Sugar 1 tablespoon
Cashew nut 1 1/2 cup (soaked for 1 hour)
Milk 1 cup
Salt
Pepper

1. Cut tofu into 3 cm cubes
2. Pressed cut tofu with kitchen towel and in between plates.
3. Marinade tofu for 20 mins.
4. Bake tofu at 160 degree for 15 mins.
5. Blend soaked cashew nuts with milk.
6. Heat oil, add ginger followed by spices and fry till fragrance.
7. Then add tomato puree and cashew nut milk mixture.
8. Add marinated tofu and simmer for 10 mins.