Braised Curried Tofu with Peas

Wrap the tofu in a clean dish towel and place it on a cutting board thats tilted toward the sink. Place a heavy object on top and set aside to drain while you prepare everything else. Meanwhile, assemble the rest of the ingredients.

Heat the oil in a 10-inch casserole or sauté pan. Add the onion and cook over medium heat, stirring occasionally, until the onion is limp and clear, 3 to 4 minutes. Add the garlic, ginger, chile, turmeric, and curry powder, cook for 2 minutes, then add the coconut milk, spices, cilantro, and salt. Lower the heat and simmer gently while you return to the tofu.

Slice the tofu crosswise into slabs about 3/8-inch thick. Slice each slab diagonally into triangles. Give the sauce a stir and taste it for salt. Gently lay the tofu pieces in the pan and spoon the sauce over them. Raise the heat a little and cook until the tofu is heated through, about 5 minutes. Add the peas and cook until hot.

Spoon the tofu and sauce over rice and serve with a spoonful of yogurt and chutney.