1. Season the Tofu with salt and pepper.
2. Coat with plain flour and deep fry. Set aside.
3. Dried the sautéed bay leaves, cumin seeds, cardamom seeds till fragrant. Add in butter, garlic, onion and Kara Classic Coconut Milk.
4. Add cornstarch to check thickness consistency. Reduce to low fire when boil.
5. Assemble: Pour the sauce onto the tofu, add in plain yoghurt and present as shown in the picture.
6. Chilled for 2 hrs before consuming to absorb more flavour.

Serving portion: 4 persons