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1
Cut the tofu into 1 inch cubes.
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2
Bring 4 to 6 cups water to a boil and add 1 teaspoon salt.
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3
Reduce the heat so that the water is barely simmering, then lower the tofu into the pan.
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4
Cook for 4 minutes, then remove with a strainer and set on a towel to drain while you prepare the vegetables.
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5
Once the tofu is dry, sprinkle with 1/2 teaspoon turmeric.
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6
Heat 2 tablespoons of the oil in a wide skillet set over medium-high heat.
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7
Add the garlic and cumin and cook, stirring, until the garlic is pale gold.
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8
Add the chile, ginger, onions, another 1/2 teaspoon turmeric and continue cooking until the onions are lightly colored and soft, 5 to 7 minutes.
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9
If the pan seems too dry at any point, add water in 1/2 cup increments and reduce the heat.
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10
While the onion is cooking, rinse the shrimp, then pat them dry.
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11
Toss them with the remaining turmeric and half the lime juice.
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12
Set aside until youre ready to serve.
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13
Add the peas and the spinach to the onions.
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14
Turn the heat to high, sprinkle with 1/2 teaspoon salt, and cook until wilted.
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15
Nestle the tofu into the vegetables, add a half cup water, then cover and cook until the tofu is heated through, about 4 minutes.
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16
Heat the remaining oil in a wide skillet.
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17
When hot, add the shrimp, sprinkle with salt, and saute over high heat, turning a few times, until theyre red and firm when pressed with a finger.
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18
Serve the vegetables over cooked rice with 3 shrimp arranged on each serving.
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19
Sprinkle over the remaining lime juice, garnish with the cilantro, and serve.
