Grate the tofu and set aside.

Set aside to cool down in a separate bowl.

In the same pan, heat oil, add the mustard seeds, and let them start to crackle.

Then, add urad dal and cumin seeds and fry until the urad dal turns a bit golden and everything becomes fragrant.

Then add cashews and let the urad dal turn a deeper golden brown

Now add chopped onions, curry leaves, ginger, green chill, and asafoetida.

Mix very well and sauté till the onions become translucent or even golden.

Then add the chopped carrots and turmeric powder and cook for a few minutes until the raw smell of turmeric goes away.

Then add the grated tofu and stir fry for another 4-5 minutes until everything is well cooked and the tofu looks well-coated in the mixture.

Then add the water, salt, and sugar and let it all come to a boil.

Lower the heat and add the roasted vermicelli.

Stir and cook the vermicelli till they become soft and have absorbed all the water.

When you achieve the desired consistency (less wet or slightly wet), switch off the heat and add chopped coriander/cilantro leaves.

Squeeze some lemon juice on top and serve hot.