Begin by pressing the tofu block for 20 minutes using a tofu press or between kitchen towels and a heavy object. Once done, cut into cubes and set aside.
Slice onions thinly. Puree the tomatoes and mince the ginger and garlic. If you are using ginger garlic paste you can add it as well.
Soak cashews in warm water for 20 minutes, drain and blend to a very smooth paste using some water.
Remove corn from the cob and set aside.
Heat 2 tablespoons oil in a large skillet or pan. Add cumin seeds and let it fry for few seconds in medium high flame.
Add minced ginger garlic and sliced onions. Saute in medium high flame for a minute.
Next in goes the corn kernels. Mix well and saute for a minute.
Now we will make the curry sauce by adding tomato puree to the sauteed ingredients. In goes tomato puree.
Next add curry powder, red chili powder, garam masala powder, turmeric powder and mix well.
Now let the curry sauce bubble and thicken well for 4-5 minutes.
Next we will add the prepared cashew paste to the curry sauce. Mix well and simmer for 4-5 minutes.
Also add salt to taste.
After the curry sauce has thickened well, add the tofu cubes. Mix gently and simmer for 5-6 minutes.
Add chopped cilantro leaves and mix well. Serve tofu curry warm.