Sauce
- In a large skillet over medium heat, soften the onion, garlic, ginger and pepper flakes in the butter. Stir in the spices and continue cooking for 1 minute. Add the tomatoes, water and tomato paste. Bring to a boil and simmer for 15 minutes. Crush the mixture using a potato masher. Add the cream and cook for 5 minutes. Season with salt and pepper. Keep warm.
Tofu
- Meanwhile, in a pot of salted boiling water, cook the tofu for 5 minutes (see note). Drain on paper towels.
- In a large non-stick skillet over medium-high heat, brown the tofu in the butter.
- Add the sauce and simmer for 3 minutes. If prepared in advance, reheat the tofu and sauce over medium heat. Add water, if needed. Sprinkle with the cilantro. Serve with vegetables, basmati rice or naan bread.
NOTE FROM RICARDO
Tofu can be replaced with boneless, skinless and cubed chicken thighs. Simply brown the chicken in the pan until cooked through before adding it to the sauce.