In a dry skillet over medium heat, toast cumin seeds and coriander seeds together, stirring constantly, until fragrant and just starting to darken, about 2–3 minutes. Watch closely — they go from toasted to burnt fast. Transfer to a small bowl to cool.

Grind the toasted spices to a coarse powder in a spice grinder or mortar and pestle. Add roasted peanuts and grind until the mixture resembles coarse sand. Set aside.

Heat 1 tablespoon neutral oil in a large wok or skillet over high heat until shimmering. Add the cremini mushrooms in a single layer — do not stir for 2 minutes. Let them sear hard until deeply golden on one side, then toss and cook 2–3 minutes more until moisture has fully evaporated and the edges are caramelized. Season with ¼ teaspoon kosher salt, transfer to a plate, and set aside.

In the same pan, heat remaining 1 tablespoon oil over high heat. Add tofu cubes in a single layer and sear without moving for 3 minutes, until a golden crust forms. Flip and sear 2–3 minutes more on the second side. Transfer to the plate with the mushrooms.

Open the coconut milk cans without shaking. Spoon the thick coconut cream from the top of both cans into the wok — you should have about ¾ to 1 cup of thick cream. Reserve the remaining coconut liquid.

Heat the coconut cream over medium-high heat, stirring occasionally, until it begins to bubble and the oil visibly separates and pools at the edges, about 5–6 minutes. Don't rush this step.

Fold in the seared tofu and mushrooms. Simmer gently for 3–4 minutes until everything is coated and heated through. Taste and adjust — more fish sauce for salt, more coconut sugar if it's sharp.

Ladle over jasmine rice. Garnish with julienned makrut lime leaves, sliced red chili, and chopped peanuts. Serve immediately.