This vegan take on India’s chicken 65 delivers crispy fried tofu minus the splatters

Using the same skillet (leaving any tofu/cornstarch bits in it) still over medium-high heat, add the remaining 2 teaspoons of oil to coat the skillet. Add the mustard seeds and red chiles. Cook until the popping of the mustard seeds subsides, about 30 seconds. Add the onion, ginger and garlic and cook, stirring, until the onion softens and starts to become translucent, about 5 minutes. Stir in the chile powder and turmeric, then stir in the soy sauce and water and cook just until incorporated, a few seconds.

Source: WP