Tofu Cheese and Pea Curry

2 blocks tofu cheese (Mrs. Cheng's brand)
2 tablespoons olive oil
1/2 teaspoon mustard seeds
1 tablespoon cumin seeds
1 tablespoon ghee or olive oil
1 tablespoon fresh ginger root (grated)
1 fresh chili
1/2 teaspoon asofoetida powder
1 1/2 Cups crushed canned or fresh tomatoes
1 tablespoon coriander powder
1/2 teaspoon garam masala
1 tablespoon brown sugar
3 tablespoons fresh cilantro (finely chopped)
1 1/2 Cups frozen peas
2 cups water
1 1/2 tablespoons tomato paste
1 1/2 teaspoon salt

Cut tofu into 1/2 inch cubes. Saute in a non-stick pan with olive oil until golden, set aside. In another pan, put ghee or olive oil on medium heat with mustard seeds until they crackle. Add cumin and brown, then add asofoetida, ginger and chili. Then add the tomatoes, coriander powder, garam masala and brown sugar. Let simmer for five minutes, then add peas, cilantro, water, tomato paste and salt. Let simmer for another ten minutes and add tofu cheese. Let simmer, covered, for five more mintues. Serve and enjoy!