Curry Lentil with fried tofu

Adapted from: http://www.oprah.com/…/Red-Lentil-Soup-with-Fried-Tofu-and-…

Serves: 4

1/4 c.vegetable oil, divided, plus more for frying
1 medium onion, coarsely chopped
4 cloves garlic, chopped
2 Tbsp. finely chopped ginger
3/4 tsp. ground cumin
3/4 tsp. ground coriander
3/4 tsp. ground cardamom
3/4 tsp. turmeric
1 Tbsp. curry paste
1 1/2 tsp. curry powder
3/4 tsp. cinnamon
1 (13 1/2 oz.) can unsweetened coconut milk
1 1/4 c. (1/2 lb.) dried red lentils, rinsed
3 (3") strips lemon peel
2 Tbsp. lemon juice
1 1/2 tsp. course Himalayan salt, divided, plus more to taste
1/2 tsp. ground Red pepper, plus more to taste
3/4 tsp. red pepper flakes
1 tsp. cumin seeds
1/4 cup cornstarch
1/4 lb. firm tofu, patted dry and cut into 1/2" cubes
1/2 c. chopped cilantro

Directions:

1. In a large dutch oven pot, heat 2 Tbsp. oil over medium heat. Adding in onion and cook, stirring a few times, until soft,for about 7 minutes. Reduce the heat to low and add in garlic, ginger, ground cumin, coriander, cardamom, turmeric, Curry paste, curry powder and cinnamon; cook, stirring often, until fragrant, about for 6 minutes. Add in coconut milk, lentils, lemon peel strips, and 1 quart water and bring to a boil over high heat. Simmer over medium-low heat, stirring occasionally, until lentils are tender, for about 25 minutes. Discarding lemon peel strips.

2. Puree soup in a blender and return to the pot. Add lemon juice, season with 1 1/4 tsp. salt and 1/2 tsp. red pepper, and keep hot.
3. In a medium saucepan, heat the remaining 2 Tbsp. oil. Add red pepper flakes and cumin seeds; when they sizzle, pour into a small bowl , and set spice mixture to the aside.

4. using the same saucepan(may sure its cleaned out) and add enough oil to come up 1". Heat oil just until shimmering. Meanwhile, in a medium bowl, blend together cornstarch and 1/4 tsp. salt. Toss tofu cubes in cornstarch mixture, shaking off excess. Dip a tofu cube into the oil. If it starts to sizzle, add half the tofu to the hot oil and fry over medium heat until pale golden and crisp, for about 5 minutes. Drain on paper towels and repeat with remaining tofu cubes.

5. Once soup the is done add to you're bowl and, enjoy with a dollop of low fat sour cream.