Toast the cumin and mustard seeds in a dry pan for 30 seconds until they pop, then grind them into a coarse powder. Mix the sambal and soy sauce in a separate bowl.

Heat the oil and fry the whole garlic cloves for 1 minute until golden, then remove. Increase heat to high, sauté minced ginger and garlic, then add the diced tofu.

Stir-fry the tofu until light brown, then add the spice powder, the sambal mixture, the fried garlic cloves, and fresh jalapeño. Toss until the liquid coats the tofu evenly.

Remove from heat and stir in fresh mint and cilantro. Serve with lime wedges to brighten the deep spices.