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Heat 2 tablespoons oil in a large skillet over medium high heat.
Working in batches, toss tofu with cornstarch to coat, shake off any excess and cook, tossing occasionally, until golden brown.
Using a slotted spoon, carefully transfer to a paper towel-lined plate to drain.
Heat remaining 1 tablespoon oil in skillet, add onions and ginger and cook, stirring often, until golden brown.
Add garam masala and tomatoes and simmer for 5 minutes.
Add water or broth, peas and tofu.
Reduce heat, cover and gently simmer for 10 minutes more.
Season with salt and pepper, then spoon over rice and serve.