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Butter Masala with Crispy Tofu

Prep time: 5 mins / Cook time: 20 mins/ Serves 4

This rich and creamy butter masala is better than takeout, and a curry-lovers dream! Pan-frying the tofu gets it good and crispy, and simmering the butter sauce is as simple as it sounds. Serve by spooning the sauce over the tofu and a bed of basmati rice, or with a side of garlic naan bread. It's the stuff of dreams, really, and you definitely can't go wrong. 


  • 14 oz tofu
  • 3 tbs cornstarch
  • 2 tbs olive oil
  • 1 jar Lotus Kitchen Butter Masala Sauce
  • 2 cups Basmati rice
  • Cilantro, for garnish
  • Salt


  • Pat the tofu dry to remove as much moisture as possible. Chop into cubes and toss in cornstarch.
  • Add olive oil to a non-stick skillet over medium-high heat and pan-try the tofu until it becomes golden and crispy, about 8-10 minutes.
  • Pour the contents of the Lotus Kitchen Butter Masala jar into a separate saucepan. Bring to a simmer over low heat.
  • Cook basmati rice according to package instructions.
  • Serve tofu over the rice and top with a few heaping spoonfuls of Masala Butter sauce. Garnish with cilantro and a sprinkle of flaky salt.

Enjoy the Tofu Butter Masala!

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