First prep/chop all ingredients for sauce. Mix spices and salt in a bowl and set aside.

For tofu: Slice tofu lengthwise into 2-3 slabs depending on thickness. Wrap in layers of paper towel and gently squeeze out excess moisture with your hands. Slice into cubes and place into a large ziplock bag. Add the oil, seal the bag and gently shake to mix. Add the cornstarch salt and pepper, reseal and shake again to combine.(Can also be mixed in a bowl).

In a large non-stick pan, heat a drizzle of oil over medium heat, spread tofu in an even layer and fry undisturbed for a few minutes to develop a nice crispy crust. Flip and repeat. (fry in 2 batches if necessary) Remove from the pan and set aside. 

To make the sauce: In the same pan over medium-high heat add vegan butter or oil, diced onions and a pinch of salt and pepper. Saute for 4-5 minutes until soft and browning. Stir in garlic and ginger until fragrant, 30 seconds or so. Remove onion mixture from pan and add to your Nutribullet or blender with tomato sauce and green chilies. Blend until smooth. 

Return tomato-onion sauce to pan and stir in spices, cilantro, sugar and coconut milk. Simmer uncovered on low heat for 10 minutes until thickened. Add a splash of water to thin if needed. Season with salt and pepper if necessary. Add tofu and warm through. For cauliflower or chickpea tikka masala see notes section* 

Serve with rice, garlic naan or roti, little chopped cilantro. Enjoy! Step by step photos in above post.