Make sure your spices are ready and measured out before starting, as you need to keep stirring whilst adding these.
Wrap tofu in absorbent towel and leave something heavy on it to drain excess liquid - roughly ten minutes should be enough.
Cut tofu into bite sized blocks, according to your preference. I cut mine into roughly 3 cm cubes.
On low heat, use a wide pan to heat up the oil and fry the tofu. Oil should reach up the sides of the tofu. Tofu should be evenly spaced, and fried on opposite sides for about 3 minutes each. Tofu will not brown, texture should not be noticeably different.
Remove tofu from pan, set aside.
Drain out excess oil, leaving enough to coat the bottom of the pan.
Add onion to oil (still on low heat) and fry until the onion starts to pale.
Add bay leaf, ginger and garlic, and all spices except salt and sugar, and keep stirring whilst doing so.
Add tomato puree, mix well to combine.
Add salt and stir.
Increase heat to simmer - when curry starts to bubble, drop heat back to low.
Add sugar and stir.
Leave to cook for about ten minutes, stirring occasionally.
Add cream and curry leaves and mix well.
Bring to the boil - when bubbles appear, drop heat back to low and add cooked tofu.
Leave tofu to simmer for about ten minutes.
Add coriander to garnish, serve as desired.

300 gram firm tofu
1/2 small onion, grated
1 400 gram tin tomato puree
1 400 gram tin coconut cream
1/2 tablespoon garam masala
1 bay leaf
1/2 tablespoon jeera and dhania powder
1/2 tablespoon grated ginger and garlic, pre-mixed
1/2 tablespoon kashmiri chili powder
1 1/2 tablespoon leaf masala
1 tablespoon salt, level
1 teaspoon sugar, heaping
6 curry leaves
Coriander, for garnish
Cooking oil, to cover base and 1/4 of tofu pieces
Additional salt, to taste