Drain and press the tofu for at least 15 minutes. If you’re short on time, wrap tofu in paper towels or clean dish towels and remove as much excess water as you can. Read above about pressing tofu.
Rip the tofu in to bite sized chunks and toss in cornstarch, onion powder, garlic powder, curry powder, salt and black pepper.
Heat a large pan on medium high heat and coat the base of the pan in oil. Add the tofu in batches and cook until crispy and golden brown on all sides. Remove the tofu from the pan and set aside on a wire rack. See above for my tips on making crispy tofu.
In the same pan, add the vegan butter. Add in the minced sweet onion and cook until soft and starting to brown, about 7 minutes. Then, add in the minced garlic cloves and cook for another 1-2 minutes.
Toss in the curry powder, ground ginger, coriander, cumin, turmeric, garlic powder, salt and pepper along with the small amount of organic cane sugar. Toss to combine and then pour in the tomato sauce and coconut milk.
Bring to a boil and then reduce to a simmer. Simmer for 15 minutes.
Taste and adjust salt, if desired. Serve over basmati rice, fresh chopped cilantro and a squeeze of lime juice. Enjoy!