Spicy red lentils and crisp tofu

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Ingredients

1½ cups red lentils
½ t cassia
½ t ground cinnamon
1 t cumin seeds
1 t black mustard seeds
2 T olive oil
3 curry leaves
½ cup chopped coriander
400 g tofu
1 t curry paste
1 T vegetable oil

Cooking Instructions

Cook red lentils according to package instructions and drain.
In a saucepan, fry cassia, ground cinnamon, cumin seeds and black mustard seeds in olive oil until fragrant, then add the lentils and 3 curry leaves and cook, stirring, for 1 minute.
Simmer for a further 15 minutes, then fold in chopped coriander.
Drain tofu and slice into blocks. Fry in curry paste and vegetable oil to brown each side.
Serve with the spicy lentils.