Bombay Butter Tofu Recipe

Pressing the Tofu

Begin by pressing the firm tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top. Let it sit for 15-20 minutes.

Cutting the Tofu

Once pressed, cut the tofu into cubes of about 1-inch in size.

Marinating the Tofu

In a bowl, mix turmeric powder and salt. Add the tofu cubes and toss gently to coat them evenly with the mixture.

Cooking the Tofu

In a large skillet, heat the olive oil over medium heat. Add the marinated tofu cubes and cook until golden brown on all sides, about 10 minutes. Remove the tofu from the skillet and set aside.

Sautéing the Onions

In the same skillet, add the butter and let it melt. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Adding Ginger-Garlic Paste

Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant.

Incorporating Tomatoes

Add the pureed tomatoes to the skillet and cook for about 5-7 minutes until the oil starts to separate from the mixture.

Adding Spices

Stir in the garam masala, red chili powder, coriander powder, and salt. Cook for another 2 minutes.

Finishing the Sauce

Pour in the coconut milk and mix well. Bring the sauce to a gentle simmer.

Combining Tofu and Sauce

Add the cooked tofu back into the skillet and stir gently to coat the tofu with the sauce. Cook for an additional 5 minutes.

Garnishing

Remove from heat and stir in the chopped cilantro and lemon juice. Adjust salt to taste.