1 (16 ounce)/450g package firm tofu
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 onion, chopped
1 teaspoon minced fresh ginger root
1 teaspoon minced garlic
4oz/110g frozen peas, thawed
2 teaspoons curry powder
1 cup chopped fresh tomatoes
salt to taste
1 fresh jalapeno pepper, chopped
Place tofu in a colander, and cover with a plate. Weight down with a heavy object. Let it drain for 30 minutes. Place in the freezer for 24 hours.
Remove tofu from freezer, and defrost. Mince the tofu in a mincer and set aside.
Heat oil in a large skillet over medium heat; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil until browned. Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. Then stir in tomatoes and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes.
Serve with Steamed Rice