Vegan Butter Tofu

Cut the tofu into cubes and coat thoroughly with the cornstarch.

Heat the oil in a saucepan. Add half the tofu cubes and fry until golden and crisp, turning occasionally. Transfer to paper towels.

Repeat with the remaining tofu, adding more oil if necessary.

In a skillet, sauté the onion in the vegan butter for 4 minutes. Add the garlic, ginger, red pepper flakes, turmeric, mustard seeds, curry powder, nutritional yeast, tomato paste, maple syrup and rice vinegar.

Cook for another 2 minutes.

Add the coconut milk and bring to a boil.

Add the green peas and tofu.

Simmer for 5 minutes, or until the sauce thickens.