Fried Tofu with Curry Sauce

• 1 block extra firm tofu*
• 1 6oz can tomato paste
• 1.5 cups water
• 1 yellow onion, diced small
• 5 cloves garlic, minced
• 5 T olive oil
• 1 T sugar
• 1 T curry powder
• 1/2 tsp salt or more to taste
• juice of one lemon

Saute diced onion in 3T olive oil until soft.  Add garlic and saute until fragrant. Add water, tomato paste, curry powder, and salt.  Stir together and simmer for 5-10 minutes until mixture reduces down to a medium thick sauce.  Remove from heat and stir in lemon juice.

Slice tofu into half inch pieces and fry in remaining 2T olive oil until browned on both sides.  Drain on paper towels.  I like to serve the tofu drizzled with extra sauce and a side of smoked paprika rice and steamed broccoli.

*For best texture, freeze the tofu for at least a day.  Defrost it in the refrigerator until completely thawed and then gently press out as much excess water as possible.  This method seems to release the most water content, resulting in a much firmer and chewier texture.