Press the tofu, if you haven’t already, then tear it into bite-sized pieces, and set that aside.

In a large bowl, add the Kashmiri chili powder, salt, baking powder, cornstarch, and rice flour, and mix well. Then add the ginger garlic paste, oil, and water. Mix well to make a smooth batter, adding more water a few teaspoons at a time, as needed. You want the batter to be smooth with no lumps, not too thick or too thin. It will start to thicken quickly after mixing, so add the tofu immediately, and toss well to coat.

To bake: Spread the tofu onto a parchment-lined baking sheet. If the pieces stick together, separate them with a spatula. Bake at 400° F (205° C) for 20 minutes, or until crispy.

To pan fry: Heat a skillet over medium-high heat, and add 2 teaspoons of oil. Once the oil is hot, add the tofu and separate any pieces with a spatula, if needed. Cook for about 2 minutes, then flip. Keep cooking and flipping every minute or so until most edges are nicely crisped. Remove from the skillet and set that aside.

Heat a skillet over medium heat, and add the oil. Once the oil is hot, reduce the heat to medium-low or low. Add the garlic, ginger, and green chilies. Mix and cook for about 30 seconds, or until the garlic starts to turn golden at the edges. Mix in the onion and salt. Increase the heat to medium, and cook until the onion turns golden, about 3 to 5 minutes, depending on your pan, your stove, and the size you cut your onions. Add splashes of water, as needed, to help the onions cook evenly.

Add a splash of water to the pan, then add the ground coriander, cayenne, and red pepper flakes. Then, mix in the curry leaves and mint leaves. Next, mix in another tablespoon of water along with the soy sauce and lime juice. Mix well and bring to a boil, which should happen within a few seconds.

Add the crisp tofu, and toss to coat thoroughly in the spicy onion mixture. Let it cook for just a few more seconds to heat through, then turn off the heat. Garnish with green onion and a squeeze of lime juice. Serve as-is or with chutneys such as cilantro chutney, cilantro-mint chutney, mango chutney, Schezwan chutney, or tamarind chutney or BBQ sauce. You can also pair it with a creamy dressing, like ranch or vegan mayo to tone down the heat.