1  carton firm tofu
2 teaspoons vegetable oil
1/2  white onion, thinly sliced
3  cloves garlic, chopped
1 tablespoon ginger
1  jalapeno, chopped
1/2 teaspoon turmeric
1 1/2 teaspoons curry powder
1 cup coconut milk
3  cloves
1  cinnamon stick
5  green cardamom pods, whole
3 tablespoons chopped cilantro
1/2 teaspoon salt
1 cup fresh or frozen peas

Wrap the tofu in a clean dish towel and place it on a cutting board that’s 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.