Press the tofu for 15 minutes. Cube the tofu and toss in a large bowl with the cornstarch, garlic, onion, salt and pepper.
Heat a large frying pan on medium-high heat and add the oil. Pan-fry the tofu until each side is crispy and golden brown. Remove and place on a wire rack until sauce is completed.
In a small dish, measure out all the seasonings– measuring out the seasonings before hand is a super helpful tip so the onions don’t burn while you’re trying to add each individual spice.
In a large pot, add the vegan butter on medium high heat. Add in the minced onions and cook for 5-7 minutes or until the onion is soft and is starting to brown. Then, add in the minced garlic and cook for another 2 minutes.
Add all the seasonings to the onion and garlic mixture and toss to combine until fragrant. Pour in the tomato sauce, coconut milk and cane sugar. Whisk to combine.
Bring the butter sauce to a boil and then reduce to a simmer on low for 20 minutes. Toss in tofu and stir to coat.
Serve over basmati rice with extra cilantro and a side of vegan naan. Enjoy!