Indian Tofu with Cream Sauce

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My vegetarian daughter came home from college this past weekend. I used the other half of a batch of Indian Cream Sauce with Garlic, Ginger, and Tomatoes that I had stored in the freezer to prepare this dish.

The dish is a variation of my standard Indian company entree, chicken with cream sauce. The tofu version has an extra 1/4 teaspoon black pepper added to the sauce. My husband, daughter, and I enjoyed the meal. I am looking forward to trying the sauce with paneer and boiled eggs.

Ingredients

1	Lb	Firm tofu, cut into 1" cubes, about 32 cubes
1	Tsp	Salt for marinade
2	Tsps	Ground cumin
1	Tsp	Ground coriander
1/2	Tsp	Ground turmeric
1/2	Tsp	Ground red or cayenne pepper
2	Tbsps	Vegetable oil for marinade
3-5	Tbsps	Vegetable oil, for browning tofu, as needed
4	cups	Indian cream sauce with garlic, ginger, and tomatoes
1/2	Cup	Water
1/2	Cup	heavy cream
1	Tsp	Salt for sauce
2	Tsps	Garam masala
1/4	Tsp	Ground black pepper
3-6	Pods	Cardamon, lightly crushed, optional

Directions

1. Put tofu pieces in a flat container with a lid. Mix 1 teaspoon salt, cumin, coriander, turmeric, and cayenne in small bowl. Sprinkle spices on top of tofu. Add 2 tablespoons vegetable oil, cover, and shake to mix. Put in fridge, and marinate overnight or for at least one hour.
   
2. In a large pot, heat 3 tablespoons oil on medium high. Add as many tofu pieces as will fit in a single layer. Turn to brown on all sides. Remove browned pieces. Continue until all tofu is browned. Add more oil as needed.
3. Add water and Indian cream sauce to pot. Bring to a simmer. Add tofu, and simmer 10 minutes.
4. Add cream, 1 teaspoon of salt, black pepper, garam masala, and cardamon pods, if desired. Simmer for about 10 minutes until sauce is slightly thick and creamy. Stir often.
5. Adjust seasonings to taste before serving. Serve over rice.