Matar Paneer Indian Peas and "Cheese"

Prior to beginning cooking, drain tofu and press it for at least one hour, changing the towels at least once. Then slice it into small cubes, 1/2 inch-1 inch. Toss in a bowl with a healthy splash of umeboshi plum vinegar (if you cannot find the vinegar don't worry, just use a little pinch of salt.)
Heat some oil in a large pan. Add onions, garlic and cumin. Cook until onions are soft. Add tomatoes and cook for 3-4 minutes. Add curry powder (start with 1-2 teaspoon and adjust to taste from there), 1/2 teaspoon garam masala, salt and pepper to taste. Cook for a few minutes, then add tofu. Stir until tofu is all coated. Add the peas and cook until the peas are desired tenderness. Fresh ones take longer to cook than the frozen.