Braised Tofu and Peas in Curried Coconut Milk by Mark Bittman
This is all Mark Bittman writing in How to Cook Everything Vegetarian:
This recipe features a classic Indian technique for making a deep-flavored "gravy." Preparing the tofu in advance by frying, pressing, or freezing makes for a subtle improvement, but you can skip it because the tofu essentially "boils" in this broth anyway and becomes plump and firm.
I like peas in this recipe, because they're easy (for the most part, i rely on frozen peas), and I like the way their bright green color stands out. But---you can use almost any vegetable.
Serve this over rice (I, Oona, made coconut brown rice) or with an Indian style bread.
3 large onions
One 28 or 35 ounce can tomatoes in their liquid (I, Oona, used the equivalent in fresh tomatoes, unpeeled and unseeded)
2 tbsp sunflower oil
Salt and freshly ground black pepper
2 tbsp garam masala or curry powder
2 lbs tofu blotted dry or prepared as above and then cut into 3/4 in cubes
1 1/2 cups frozen peas (he said defrost in cold water and drain but I didn't do this)
1 1/2 cups coconut milk -- made from scratch (I've never done this!) or canned
Chopped fresh cilantro leaves for garnish
1. Combine the onions and tomatoes in a food processor and puree; depending on the size of your machine, you may have to do this in 2 batches. Put the oil in a deep skillet or broad saucepan over medium heat. When hot, add the onion-tomato mixture, along with some salt and pepper and the spice mixture, and cook, stirring occasionally, until it thins and becomes saucelike.
2. Add the tofu and peas and cook for about 5 minutes, until the tofu swells slightly and the peas are tender; stir in the coconut milk and bring to just about to a boil, stirring occasionally. Taste and adjust the seasoning, garnish with cilantro, and serve as described above.