Tofu Curry

from http://www.llu.edu/news/healthy/recipes/tofu-curry.html

1 pound firm tofu, cut into 1"-thick slabs
1 1/2 teaspoons peanut or canola oil
4 teaspoons minced garlic (4 cloves)
4 teaspoons minced peeled ginger root
1 teaspoon red pepper flakes (optional)
1 teaspoon ground turmeric
1 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 1/2 cups coarsely chopped onions (2 medium)
4 tomatoes, peeled, seeded, and diced, or
1 28-ounce can drained, seeded, and diced tomatoes
2 tablespoons unsweetened light coconut milk
3 1/2 cups cauliflower florets (1/2 pound)
2 cups fresh or frozen (not thawed) peas
1/4 cup plain nonfat yogurt
1/8 teaspoon salt
1 tablespoon chopped fresh cilantro (optional)

Press tofu slabs between paper towels to remove excess moisture. Cut into 1/2 inch cubes. Set aside. In a large saucepan or stockpot, heat oil over medium heat. Add garlic, ginger, red pepper flakes, turmeric, fennel, oregano, coriander, and cumin. Saute for 20 seconds or until fragrant. Reduce heat to low, add onions, and cook, stirring, for 4 to 5 minutes or until onions softened.

Stir in tomatoes, coconut milk, and 2 tablespoons of water; cook, stirring, for 5 to 7 minutes, or until most of the liquid has evaporated. Add tofu and cauliflower and cook, covered, for 12 to 15 minutes or until cauliflower is almost tender. Add peas, cover, and cook for 3 minutes, stirring once or until the peas are tender. Remove from
heat, stir in yogurt, and season to taste with salt. Serve over brown rice. Garnish with cilantro. Serves 6.