1 | block | tofu |
2 | tbsp | oil |
1 | tsp | cumin seeds |
1 | unit | red onion (1/2 if too big) |
1 | unit | fresh thai chile (optional) |
1 | unit | tomato |
1 | clove | garlic |
0.15 | tsp | ginger |
0.5 | tsp | ground turmeric |
0.25 | tsp | pepper |
0.5 | tsp | salt |
0.25 | cup | cilantro |
Place tofu in a medium bowl. Using a fork or your hands, crumble tofu into small pieces and curds, being careful not to over-mash. Set aside.
Chop tomato, garlic, ginger, onion, chile.
Heat oil in a large skillet over medium-high. Add cumin seeds; cook, stirring constantly, until fragrant, about 30 seconds. Add onion and chile; cook, stirring often, until mixture is softened and onion is golden brown around edges, about 6 minutes. Add tomato, garlic, and ginger; cook, stirring often, until tomato breaks down into a chunky paste, about 2 minutes. Stir in turmeric, black pepper, until combined.
Add tofu and kosher salt; gently fold into tomato mixture until tofu turns light yellow. Cook, stirring occasionally and being careful not to overwork, until liquid has slightly evaporated, about 7 minutes. Stir in cilantro.