Ingredients

4 servings

Preparation

1. Step 1

   Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add one 16-oz. block extra-firm tofu, drained, blotted dry, cut into 1″ cubes, season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and cook, undisturbed, until golden brown and blistered in spots underneath, about 5 minutes. Turn over and cook until golden brown and blistered in spots on other side, about 5 minutes. Transfer to a plate.

   Step 2

   Reduce heat to medium and add remaining 3 Tbsp. vegetable oil to skillet. Cook 3 large shallots, sliced ¼” thick, 1 large serrano chile, finely chopped, one 1″ piece ginger, peeled, finely grated, 5 garlic cloves, finely grated, ¼ cup double-concentrated tomato paste, 2 tsp. all-purpose flour, and 2 tsp. cumin seeds, stirring often, until tomato paste is deep brick red, 6–8 minutes. Add 1 Tbsp. ground coriander, 1 Tbsp. paprika, 2 tsp. mild curry powder, 1 tsp. organic sugar, and ½ cup water and cook, stirring constantly, until spices smell toasty and fragrant, 5–7 minutes.

   Step 3

   Return tofu to pan and add remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and 1 cup water. Bring to a simmer and cook, stirring occasionally, until sauce is thickened slightly and drops of oil break on the surface, 6–9 minutes. Add 1 cup fresh or frozen green peas, ½ cup cherry tomatoes, halved, and 2 Tbsp. unsalted butter, cut into ½” pieces (if using), and cook, stirring occasionally, until butter is melted and peas are warmed through, about 1 minute. Remove from heat and stir in 2 tsp. fresh lemon juice and season with more salt if needed. Top curry with chopped cilantro and serve with steamed rice.

   Do ahead: Curry (without lemon juice and cilantro) can be made 2 days ahead. Reheat, covered, in a medium skillet over medium, stirring occasionally and adding a splash of water if needed. Add lemon juice and cilantro just before serving.