Press the tofu, if you haven’t already, then tear it into bite-sized pieces and add it to a bowl. Add the ginger-garlic paste and oil, and toss well to coat.

In a small bowl, mix the Kashmiri chili powder, salt, cornstarch, and rice flour until well combined. Sprinkle this mixture over the tofu, and toss well to coat.

To pan-fry, heat two teaspoons of oil in a large skillet over medium-high heat. Once the oil is hot, add the tofu and let it sit undisturbed for two to three minutes. Flip using a spatula or by gently tossing the pan, and cook for another minute. Then, flip again. Repeat this two to three times until most sides are crisp, then remove from the skillet.

To bake, preheat the oven to 400° F (205° C), and transfer the tofu to a parchment-lined baking sheet. Spread it out, so the pieces are not sticking to each other. Bake for 20 to 25 minutes, or until crisp, preferably using convection mode so the tofu gets really crispy.

Heat the same skillet over medium heat and add the remaining 2 teaspoons of oil. Once the oil is hot, reduce the heat to low, so the garlic doesn’t burn. Add the ginger and garlic and cook for about 30 seconds, until the garlic just starts to turn golden.

Add the green chilies and curry leaves. Increase the heat to medium. If the pan looks dry, add another teaspoon of oil. Cook for about half a minute.

Add all the spices and the remaining salt. Add the soy sauce and the Asian chili sauce, and mix everything together. Add the lime juice and orange juice.

Stir the cornstarch and water together, and add it in, mixing well. Bring the mixture to a boil.

As soon as the sauce is boiling, add the crispy tofu, and toss well to coat. Turn off the heat.

Garnish with cilantro, green onion, a dash of garam masala, and another squeeze of lime juice if you like. Serve immediately, as is, with cucumber or a side salad, over rice, or with onion ring salad, or even as wraps.