Curried Tofu

In large plastic bag, combine tofu cubes and cornstarch. Shake until all cornstarch adheres to cubes. In heavy 6-quart saucepot, heat oil over medium heat. Add tofu cubes and saute until lightly browned on all sides -- about 5 minutes. Stir in half of onions, the gingerroot, curry powder, cumin, lime rind, salt, and black pepper; saute 1 minute longer.

Add potatoes, water, and coconut milk to curry; heat to boiling over high heat, stirring constantly. Reduce heat to low; cover and cook until potatoes are just tender -- about 20 minutes. Add peas and red pepper to curry; heat to boiling over low heat, stirring occasionally.

To serve, stir curry and serve from saucepot or keep warm over very low heat for guests to help themselves as desired. Curry may be kept warm for up to 1 hour on top of the stove; add a little boiling water when needed to keep from sticking. Check occasionally with quick-read thermometer and adjust heat if necessary to maintain temperature above 140 degrees F.