Prepare the tofu

• Press the tofu to remove excess water, then cut it into cubes.
• Toss the tofu cubes with cornstarch and a pinch of salt until evenly coated.

Fry the tofu

• Heat the vegetable oil in a frying pan over medium-high heat.
• Fry the tofu cubes until golden and crispy on all sides, then set aside.

Make the masala base

• Melt the vegan butter in the same pan and sauté the onion until soft and golden.
• Add the garlic and ginger and cook until fragrant.
• Stir in the garam masala, cumin, coriander, Kashmiri chili powder and turmeric and toast briefly.

Simmer the sauce

• Add the tomato purée and tomato paste and cook until the sauce darkens slightly.
• Pour in the coconut milk, add the sugar and salt, and simmer until thickened.
• Blend the sauce until smooth for a silky texture, then return it to the pan.

Combine and serve

• Add the crispy tofu to the sauce and simmer gently so it soaks up the flavours.
• Meanwhile cook the basmati rice according to the package instructions.
• Serve the butter tofu over rice, scattered with fresh coriander.