Baked Tofu With Ginger Stir-Fried Vegetables

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One 14-ounce package extra-firm tofu, drained

2 tablespoons canola oil

1/2 teaspoon cumin seeds

1/4 teaspoon coriander seeds

2 tablespoons finely chopped fresh ginger

1 medium red onion, coarsely chopped

Kosher salt

2 garlic cloves, minced

1 cup fresh corn kernels (1 to 2 ears)

1 cup sugar snap peas

2 carrots, thinly sliced

1/4 pound green beans, cut into 1/2-inch lengths

1 medium tomato, coarsely chopped

3 tablespoons plain whole milk yogurt, whisked until smooth

1/4 teaspoon cayenne pepper

Steamed white rice, for serving

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