Preheat the oven to 175°C / 350°F and line a baking tray.

Pat 400 g firm tofu dry, then cut it into bite-size cubes.

Toss the tofu cubes with 2 tbsp corn starch, salt, black pepper, and 1 tbsp cooking oil.

Spread the coated tofu on the baking tray and bake for 20 min, turning once halfway through.

Finely chop 1 onion, 2 garlic cloves, and the thumb-size piece of fresh ginger.

Heat the remaining 1 tbsp cooking oil in a saucepan over medium heat and fry the onion for 3 min.

Add garlic, fresh ginger, ground coriander, ground cumin, garam masala, and chili powder; fry for 2 min.

Stir 625 ml tomato passata into the spiced onion mixture and simmer for 5 to 10 min.

Blend the cooked tomato sauce until completely smooth.

Return the blended sauce to the saucepan and stir in 250 ml coconut milk and 1 tbsp lemon juice.

Add 1 tsp sugar and salt to taste, then simmer the sauce for 2 min.

Fold the baked tofu into the butter sauce and heat for 2 min.

Smash and chop 1 cucumber into small pieces.

Combine cucumber with vinegar, soy sauce, agave syrup, garlic powder, and chili flakes.

Serve the butter tofu with the cucumber salad and 1 cup cooked rice per serving.