Step 1

1 Wrap the tofu in a clean dish towel and microwave on HIGH for 1 minute

Step 2

2 Unwrap, rewrap with a fresh towel, and repeat

Step 3

3 (This gets rid of excess liquid and is faster than pressing the tofu

Step 4

4 ) Unwrap, and slice the tofu into 1-inch cubes

Step 5

5 In a large bowl, whisk together the cornstarch and 2 tablespoons of oil until smooth

Step 6

6 Add the tofu and toss until thoroughly coated

Step 7

7 In a large nonstick skillet over medium-high heat, heat 1 teaspoon of oil until shimmering

Step 8

8 Add the tofu pieces carefully (they might splatter) and cook until golden brown and crispy on each side, 1 to 2 minutes per side

Step 9

9 Transfer to a plate

Step 10

10 Using the same skillet (leaving any tofu/cornstarch bits in it) still over medium-high heat, add the remaining 2 teaspoons of oil to coat the skillet

Step 11

11 Add the mustard seeds and red chiles

Step 12

12 Cook until the popping of the mustard seeds subsides, about 30 seconds

Step 13

13 Add the onion, ginger and garlic and cook, stirring, until the onion softens and starts to become translucent, about 5 minutes

Step 14

14 Stir in the chile powder and turmeric, then stir in the soy sauce and water and cook just until incorporated, a few seconds

Step 15

15 Add the sugar and tofu and toss to coat thoroughly, then turn off the heat

Step 16

16 Taste, and season with salt, if needed, then toss with the cilantro

Step 17

17 Serve hot