Spicy tofu sambal in south indian style

Ingredients

For The Paste:

• 20 dried red chillies-soaked in hot water for 30 minutes
• 1/2 cup chopped shallots
• 2 tablespoons ginger garlic paste
• 1/2 cup chopped tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 1 tablespoon lime juice
• salt to taste
• 2 tablespoons chili oil

Marinate for Tofu:

• 4 packets of tofu-cubed
• 1 tablespoon chili powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon gram masala
• salt to taste
• 1 tablespoon fish masala
• (A)
• 2 cups of finely chopped shallots
• 1 cup finely diced tomatoes
• few sprigs of curry leaves
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 big cinnamon stick
• 1 tablespoon chili powder
• few star anise
• chopped coriander and spring onions
• 1 tablespoon melted ghee

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Preparation

• For The Paste:
  Saute all the ingredients in the chili oil an once cooled grind to a creamy paste -set aside.
• Marinate for Tofu:
  Mix all in a large bowl and keep aside for about 5 to 6 hours If possible marinate overnite. Heat oil in a heavy bottomed wok and fry the tofu in small batch until golden brown. Drain on paper towel and set aside.
• (A):
  Heat couple tablespoon of olive oil to a heavy bottomed skillet and splutter the curry leaves and all the Indian whole spice followed by the chopped onions and tomatoes. Saute till the onions turned browned. Then add the fried tofu with the chili powder. Give a good toss and allow them to blend well for about 6 minutes. Finally add the grind paste and cover the with lid. Adjust the level of salt and once the sauce has thicken -remove from flame and transfer to a serving platter garnished with chopped coriander and spring onions.