SERVES 4

This recipe is based on a dish served by Satya, the head cook at Radha Govinda Mandir, an International Society for Krishna Consciousness temple in Brooklyn, New York.

1 cup flour
1  12-oz. package firm tofu, cut into
   1/2" cubes and patted dry
10 tbsp. ghee
2 tsp. mustard seeds
2 tbsp. peeled freshly grated ginger
1 tbsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. asafetida
1 serrano chile, stemmed and finely chopped
1/2 small head cabbage, cored and thinly sliced
1 cup frozen peas, thawed
Kosher salt, to taste

1. Put flour into a large wide dish. Add half of the tofu and toss gently to coat; shake off excess flour. Heat 4 tbsp. of the ghee in a large skillet over medium-high heat. Add half of the tofu and fry, turning occasionally, until light golden brown all over, about 5 minutes total. Using a slotted spoon, transfer to a large, paper towel–lined plate. Carefully clean out skillet, then repeat process with 4 more tbsp. ghee and remaining tofu.

2. Heat remaining ghee in a medium pot over medium heat. Add mustard seeds and cook, stirring, until they begin to pop, about 30 seconds. Carefully stir in ginger, 2 tsp. of the coriander, turmeric, asafetida, and chile and cook, stirring and scraping the ginger mixture, until fragrant and ginger is no longer raw, 1–2 minutes. Add cabbage and salt and cook, covered, stirring frequently, until tender, about 15 minutes. Add remaining coriander, reserved tofu, peas, and salt and cook until heated through, 1–2 minutes more. Serve immediately.