Butter Masala with Crispy Tofu

This rich and creamy butter masala is better than takeout, and a curry-lovers dream! Pan-frying the tofu gets it good and crispy, and simmering the butter sauce is as simple as it sounds. Serve by spooning the sauce over the tofu and a bed of basmati rice, or with a side of garlic naan bread. It's the stuff of dreams, really, and you definitely can't go wrong. 

• 14 oz tofu
• 3 tbs cornstarch
• 2 tbs olive oil
• 1 jar Lotus Kitchen Butter Masala Sauce
• 2 cups Basmati rice
• Cilantro, for garnish
• Salt

• Pat the tofu dry to remove as much moisture as possible. Chop into cubes and toss in cornstarch.
• Add olive oil to a non-stick skillet over medium-high heat and pan-try the tofu until it becomes golden and crispy, about 8-10 minutes.
• Pour the contents of the Lotus Kitchen Butter Masala jar into a separate saucepan. Bring to a simmer over low heat.
• Cook basmati rice according to package instructions.
• Serve tofu over the rice and top with a few heaping spoonfuls of Masala Butter sauce. Garnish with cilantro and a sprinkle of flaky salt.

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