If you'll be serving this with rice, start that now, and cover to keep warm when finished.

Preheat oven to 425°F (218°C). Drain the 2 14-oz blocks firm tofu then wrap it in clean towels and set something heavy on it for 20 or so minutes (if you have a tofu press, use that). Pat dry and tear into bite-sized chunks.

In a large bowl, combine 2 Tbsp cornstarch and 1 tsp each curry powder and salt. Toss in the tofu, gently stirring to evenly coat.

Arrange tofu on a greased baking sheet and cook for 25 to 30 minutes, flipping each piece halfway through cooking. You can leave the tofu in longer for a chewier finished texture.

Meanwhile, heat 2 Tbsp coconut oil in a large saute pan or pot over medium heat. Add 1 medium yellow onion (finely diced) and cook, stirring often, until onion is soft and translucent, about 10 minutes.

Stir in 1 Tbsp freshly grated ginger and 4 cloves garlic (minced) and continue cooking for 1 minute.

Stir in 1 Tbsp garam masala, 1 tsp ground coriander seed, 1 tsp kashmiri chili powder, and ½ tsp each salt and cumin.

Stir in 1 13-oz can full-fat coconut milk and 1 6-oz can tomato paste. Cover and gently simmer for 15 minutes, stirring occasionally, to reduce the acidity from the tomato paste. It will be dark orange when done.

Optionally blend your sauce (either with a handheld immersion blender or by carefully transferring to a counter top blender - never put the lid on tightly when blending hot liquids, leave it slightly cracked to allow steam to escape!).

Spoon crispy tofu into the sauce and serve warm with naan and rice.