Start by preparing the tofu. Drain it well, wrap in paper towel and squeeze gently to remove any excess water. Cube the tofu, season to taste and set aside.
In a pot heat up 3 tablespoons of oil, add the bay leaf, garlic, ginger and onion and fry on a medium heat for a minute stirring often. Add the garam masala, cumin and turmeric and continue frying for another minute or so stirring often.
Add the tomatoes, salt and pepper, cover and simmer for about 10 minutes, stirring occasionally. In the meantime heat up 2 tablespoons of oil in a large pan and fry the tofu over a medium heat until golden brown (about 2 minutes on each side).
Remove the sauce from the heat, discard the bay leaf and puree the sauce. Add the coconut milk, cilantro, tofu and frozen peas. Reheat the dish and adjust the seasoning if needed and serve!
Notes
Tofu: Gently squeeze to remove excess water and pat dry using paper towel. Then cube and fry as per instructions.
Peas: Use frozen petits pois or garden peas.
Curry sauce: Puree the sauce to a desired consistency (it can still be a little lumpy).