Baked Tofu:

• 14 oz tofu pressed for 15 mins then cubed, firm
• 2 tsp ginger minced
• 4 cloves garlic minced
• 1 tsp apple cider vinegar or white vinegar
• 2 tsp lemon juice
• 1/3 tsp salt
• 1 tsp  ground coriander
• 3/4 tsp cumin ground
• 1/3 tsp cayenne or use paprika for less heat
• 1 tsp oil omit for oilfree, or spray some later
• 1 tbsp cornstarch

Sauce:

• 2 tsp neutral cooking oil see note for oilfree, generic cooking oil
• 1 tsp ground coriander
• 1/2 tsp cumin ground
• 1/2 tsp cayenne pepper or use scant 1/4 tsp for less heat
• 1/2 tsp smoked paprika or Kashmiri chili powder, use regular sweet paprika for less heat
• 1 tbsp ginger minced
• 1/3 cup onion finely chopped
• 1 green chili , chopped (use 1/4 cup bell pepper for less heat)
• 3  tomato or 15 oz can diced with juices, large, pureed
• 1/4 cup water to rinse out the blender
• 1/4 cup cashews see note for nutfree), 1/3 cup for creamier, blended with 1 cup water
• 1/2 tsp salt , less or more to preference
• 1 tsp sugar or sweetener
• cilantro for garnish