Step 1

Remove tofu from the container it is in and drain out all the liquid. Then wrap the tofu in paper towels and/or kitchen towels and let it drain. Set it aside.

Step 2

Peel and chop onion, ginger, and garlic.

Step 3

Add olive oil to a pan and also add in the garlic, onion, ginger - make sure the flame/heat is set to medium heat.

Step 4

Sauté for 9-10 minutes, stirring often so they don’t burn.

Step 5

While onion, ginger, garlic are sauteing, unwrap the tofu and cut it into bite-sized cubes.

Step 6

Push onion, ginger, garlic to the side of the pan and add cubed tofu into the middle of the pan. Let tofu cubes saute for about 3-5 minutes or until they are gently browned.

Step 7

Using a spatula, flip the cubed tofu over and let the other sides brown for another 3-5 minutes.

Step 8

Flip the cubed tofu one more time and let it saute for another 3-5 minutes.

Step 9

Then add in the cayenne and harissa and stir until spices are evenly distributed.

Step 10

Add in the coconut milk and stir well.

Step 11

Cover and let simmer for 5 more minutes over low flame.

Step 12

Remove cover and turn off the stove.

Step 13

Stir in chopped parsley

Step 14

Season with salt and pepper and enjoy with rice or roti!