Press tofu for a minimum 30 minutes.
Break up the tofu into nugget size pieces
Marinate the tofu with olive oil, cornstarch, garam masala, curry powder, salt, and pepper for 15 minutes.
While the tofu is marinating, take cashews and almond milk, and puree until creamy and smooth. You can also use a blender here as well.
Once the tofu is done marinating, fry the tofu on a pan over medium high heat until crispy. About 10 minutes.
Remove the tofu from the pan and set aside.
In a pan over medium heat, add the ginger, garlic, and onion. Sautee until soft and fragrant. The onions should be almost transparent. About 5 minutes.
Next, add vegan butter, tomato puree, maple syrup, garam masala, curry powder, and cinnamon, as well as the cashew cream. Mix until combined. Cook for 3 more minutes. This should form a light yellow-orange sauce.
Lastly, add the tofu back in to combine the sauce and the “nuggets”. Cook for about 2 minutes.
Serve with jasmine rice and garnish with cilantro