Crispy tofu meets a velvety blend of peanut butter, ginger, and garlic, thickened with coconut cream.
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook one 14-oz. package firm tofu, drained, patted dry, cut into " cubes, turning once, until golden brown, 5-7 minutes. Transfer tofu to a plate.
Heat remaining 2 Tbsp. vegetable oil in same skillet over medium. Cook 1 large shallot, finely chopped, one 2" piece ginger, peeled, finely grated, and 5 garlic cloves, finely grated, stirring often, until shallot is translucent and starting to brown around the edges, 5-7 minutes. Add 1 tsp. ground cumin, 1 tsp. red chile powder or crushed red pepper flakes, and " tsp. ground turmeric and cook, stirring, until spices are fragrant, about 1 minute. Add one 5.4-oz. can unsweetened coconut cream, 2 Tbsp. smooth natural peanut butter, and 1 Tbsp. honey; stir to combine. Bring to a simmer and cook, stirri
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