Cut pressed tofu into bite-sized cubes. Heat a tablespoon of oil in a large skillet over medium-high heat and carefully add the tofu. Fry until golden and crispy on all sides, about 5-7 minutes, then remove and set aside.
In the same pan, add another tablespoon of oil and sauté the chopped onion until translucent and fragrant, about 3-4 minutes. Add the minced garlic and cook for another minute until aromatic.
Stir in the turmeric, cumin, chili powder, and garam masala, cooking for 30 seconds to toast the spices and release their aroma. Be careful not to burn them; stir constantly.
Add the canned tomatoes to the pan, stirring to combine with the spices. Let this simmer gently for about 5 minutes until the sauce thickens slightly and the oil begins to separate from the tomato mixture.
Pour in the coconut milk, stirring well to create a smooth, creamy sauce. Return the crispy tofu to the pan, gently folding it into the sauce. Let everything simmer together for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken further.
Taste the sauce and season with salt as needed. Chop the fresh cilantro and sprinkle over the dish just before serving for a bright herbal finish.
Serve hot, garnished with extra cilantro if desired. Enjoy the crispy tofu nestled in a rich, spiced tomato sauce with a hint of coconut flavor.
