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1
Heat 2 tablespoons of the oil in a large frying pan with a tightfitting lid over medium heat until shimmering.
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2
Add the fennel seeds and toast, stirring, until fragrant, about 1 minute.
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3
Add the onion, ginger, and garlic and cook, stirring and scraping the bottom of the frying pan with a wooden spoon, until browned, about 10 minutes.
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4
Add the garam masala, turmeric, cayenne, and a large pinch of salt and cook, dribbling in a little water, 1 to 2 tablespoons, as you stir.
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5
Add the chickpeas, cauliflower, and the remaining 1/2 cup water.
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6
Cover and cook until the cauliflower is tender, about 15 to 20 minutes.
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7
Meanwhile, place the flour in a large bowl.
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8
Place the tofu cubes on paper towels, pat dry, and season all over with salt and pepper.
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9
Toss the tofu in the flour until coated.
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10
Heat a second large frying pan with the remaining 2 tablespoons oil over medium-high heat until shimmering.
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11
Add the tofu, tapping off any excess flour first, and brown on all sides, being careful of splattering oil, about 9 minutes.
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12
Transfer to a paper-towel-lined plate and season with more salt.
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13
When the cauliflower is ready, gently fold in the tofu, cilantro, and lime juice.
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14
Serve immediately with rice, yogurt, naan, or chapati, if desired.
