Made a really great matar tofu (peas and tofu) curry today, and wanted to record it for el futuro 
block of extra firm tofu
canola oil
frozen peas
shredded coconut
tomatoes (this recipe was really tomato heavy, over the usual ratio)
garlic
onion
ginger
jalapeno
olive oil
turmeric
generic vegetable curry spice mix
mustard seeds
cumin seeds
sesame seeds
strained tomatoes or tomato paste (I used Pomi this time)
lemon juice
honey
turmeric
marsala cooking wine
1. Cube the tofu, fry it with a little salt in an inch or so of canola oil until golden brown, strain in a paper towel lined colander.
2. Heat a few tablespoons of olive oil with a tablespoon or so of mustard and cumin seeds.
3. When mustard seeds just start to pop, add diced onions and a generous amount of salt, and fry till translucent.
4. Add minced jalapeno, ginger, garlic, and sesame seeds.
5. When garlic and ginger are cooked (starting to brown, but not burned, its mostly based on smell), add masala mixture and fry for about 30 seconds (until a cooked aroma arises).
6. Add LOTS of sliced tomatoes, stir.
7. When tomatoes start to peel, add marsala cooking wine, honey, lemon juice, and turmeric.
8. Cover and cook until tomatoes are mostly disintegrated.
9. Add fried tofu and frozen peas, as well as grated coconut.
10. Cook covered until tofu and peas are plump, and sauce has reached desired consistency.
11. Salt to taste. Use corn starch method to thicken if desired.
Easy and SO good. This version turned out really light, but had an almost fruity intensity that was really appealing
