Drain tofu for approximately half an hour. Meanwhile, mix 1/4 cup soy yogurt with 2 cloves crushed garlic and 1 teaspoon grated ginger. Cut tofu into cubes and marinate in yogurt mixture for at least 2 hours in refrigerator.
In a medium pot, mix remaining ginger and garlic, tomato products, and seasonings. Simmer over low heat until thick.
While the sauce simmers, sautee tofu in a dry, non-stick skillet until golden brown.
Stir tofu cubes into sauce. If a creamier sauce is desired, add soy yogurt until desired consistency is achieved. Heat just until warm.