Preheat the oven to 400° F (205° C)

Press the tofu, if you haven't already, and then tear it into bite-sized, ¾” pieces.

Add the tofu pieces to a bowl, then add the oil and toss well to coat.

In a small bowl, mix all of the remaining spices and starch , and then sprinkle that all over the tofu, tossing well to coat.

Bake: Spread the tofu onto a parchment-lined baking sheet in a single layer, then bake for 22 to 28 minutes, or until the tofu is mostly crisp on the edges.Pan fry: Heat 2 teaspoons oil in a skillet over medium high heat. When hot, add the tofu, let it cook undisturbed for 3 mins then flip and continue to cook for 2 mins then stir again and cook until crispy on most edges. Then remove from skillet.

Heat a skillet over medium high heat, and add the oil. Once the oil is hot, add the dried chilies and curry leaves, and mix well for a few seconds. (Chop curry leaves or crush dried curry leaves if you don’t want large leaves in the dish and add)

Add the sliced onion and the salt and mix well. Keep tossing and cooking until the onion is slightly seared on some of the edges, 3 to 4 minutes. Add splashes of water, if the onions are starting to scorch too much or the pan is drying out too much. The water will also help with conducting the heat better.

Then, mix in the green chili and green bell pepper. Cook for a minute.

In the middle of the pan, add in the ginger garlic paste, the spices, the soy sauce, and the ketchup, and mix in right in the middle of the pan. Then, mix with all of the veggies and toss well.

Continue to cook for 2 minutes, until the sauce has come to a good boil, and then add in cornstarch-water mixture to the skillet. Mix well and bring to a boil, then reduce the heat to low.

Remove the tofu from the oven, transfer the tofu to the sauce, toss well, and switch off the heat.

Garnish with green onion, cilantro, and a squeeze of lime, and serve immediately as an appetizer or over rice. You can also use it to make tacos or wraps!