1(14-ounce) block firm or extra-firm tofu, drained
3½tablespoons ghee or vegetable oil
Salt and black pepper
1large red onion, finely chopped, some saved for garnish
1(2-inch) piece fresh ginger, finely grated
2garlic cloves, finely grated
1teaspoon ground tandoori masala (homemade or store-bought)
1(15-ounce) can chickpeas, rinsed
1pint cherry tomatoes
¼cup fresh mint or dill leaves, chopped, plus more leaves for garnish
Lime wedges, for serving

Preparation

Step 1
Slice the tofu in half horizontally and place on a clean kitchen or paper towel to dry.

Step 2
Set a 10-inch skillet over medium heat and add 1 tablespoon ghee. Once the ghee begins to shimmer, season both sides of the tofu with salt and pepper, place in the pan and sear without moving until the tofu is browned, about 4 minutes. Turn the pieces over and brown the other side, 4 to 5 minutes more. Transfer the tofu to a plate.

Step 3
Add 2 tablespoons ghee to the same skillet and heat over medium until shimmering. Add the onion (saving some for garnish) and cook, stirring often, for 4 minutes, or until translucent. Add the ginger, garlic and masala spice and season generously with salt and pepper. Stir for 1 to 2 minutes, or until fragrant.

Step 4
Stir in the chickpeas and cook for 3 minutes, or until the chickpeas begin to sizzle.

Step 5
Turn the heat up to medium-high, add the remaining ½ tablespoon ghee, then add the tomatoes and 1 teaspoon salt. Cook without stirring until the tomatoes are just beginning to pop open and the chickpeas are warmed through, 4 to 5 minutes. Stir in the mint.

Step 6
Break the tofu into 1-inch pieces and toss in the skillet to coat with chickpea-tomato mix. Cook for another 2 to 3 minutes, or until warmed through. Remove from heat, taste and adjust seasonings, if necessary. Garnish with remaining chopped raw onions and a few leaves of fresh mint. Serve with lime wedges for squeezing.