Tofu and mango curry

Tofu

• 400g firm calcium-set tofu (e.g. Cauldron Foods or Taifun brands)
• 2 tsp vegetable or rapeseed oil
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cinnamon
• 1/2 tsp garam masala
• 1/4 tsp salt

Curry

• 1 medium chopped red onion
• 6cm piece of ginger
• 3 cloves of garlic
• 2 tbsp water
• 1 tsp vegetable or rapeseed oil
• 1/2 tsp cumin seeds
• 2 bay leaves
• 4 cloves
• 280ml canned or culinary coconut milk
• 175g ripe mango pulp or puree, unsweetened (or lightly sweetened), canned
• 1/2 tsp salt
• 2 tsp apple cider vinegar
• generous pinch black pepper
• 1/4 tsp garam masala for garnish
• 2 tbsp chopped coriander for garnish (optional)

1. Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another clean kitchen towel. Place an approximately 10lb  weight on top (a few books or a heavy pan) and let sit for 10 minutes. If you have a tofu press, you can use that. Cut the tofu slices into 1/2-inch cubes.
2. Heat the oil in a large pan over medium heat. When the oil is hot, carefully tilt the pan so that the oil coats it evenly. Add the tofu and cook until lightly brown on most sides, stirring occasionally for 4 minutes. Add the cayenne pepper, cinnamon, garam masala and salt and mix well to coat. Cook for another two minutes and set aside.
   Alternatively, cook the tofu pieces in an air fryer at 200°C for 10-15 minutes – toss the pieces with the spice mix before putting in the air fryer.

Curry

1. In a blender, combine the onion, garlic and ginger and blend into a smooth puree with two tablespoons of water.
2. Heat the oil in a large pan over medium heat. When the oil is hot, add the cumin seeds, bay leaves and cloves. Cook for one minute. Add the pureed onion mixture and cook until it is dry and does not smell raw. Stir occasionally to avoid sticking for another 13-15 minutes.
3. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu pan to the sauce pan. Add a dash of black pepper.
4. Mix, cover and cook until the sauce comes to a boil, for 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and the desired consistency is achieved – about 15 minutes. Taste and add salt if needed. Add 1/2 teaspoon or more of sugar if the mango pulp was not sweetened. Garnish with coriander and a dash of garam masala and serve hot.

• Serve with rice and/or chapati

• Add two cups of cooked chickpeas to make an exotic chana dal.