Prepare the tofu by draining out the water it is packaged within and then pressing it to remove the excess water. If you do not have a tofu press, you can do this by wrapping kitchen roll around the tofu 5-6 times and placing the slab on a chopping board with a weight on top (I use a frying pan). Leave for 10-15 minutes and prepare the remaining ingredients,
Wash the okra with cool water and drain well. Pat dry with a clean kitchen towel and cut off the stems.
Chop crosswise into ½ inch slices and set aside
Wash, deseed and cut the red pepper into bite-sized chunks and then peel and chop the onion into similar sized pieces.
Now unwrap the tofu and cut into 1 inch rectangular pieces.
Cooking the Veggies
In a large non-stick wok and using about 3 tablespoons of cooking oil, stir-fry the tofu pieces for about 5 minutes until they are crispy on all sides. Remove the tofu pieces from the pan.
In the same pan, add in the pepper, onion and okra and cook for a further 5 minutes until the vegetables are cooked and add the tofu back in.
The Gravy
In a separate pan, make the gravy.
Wash and dice the cherry tomatoes.
In about 1 tablespoon of cooking oil, add in the coriander seeds. After 1 minute add in the tomatoes, turmeric powder, garam masala, salt and sugar.
Allow to cook for 5 minutes on a low heat until the tomatoes have softened
Add in the water and cashew powder and then blend with an electric blender to create a smooth gravy.
Final Touches
Pour the gravy over the cooked vegetable, tofu mixture, simmer on a low heat and mix well.
Serve hot with rice, quinoa or any Indian bread
Recipe by Hungry Little Veggie at http://www.hungrylittleveggie.com/tofu-okra-curry/