Press and tear the tofu, if you haven't already. In a shallow bowl, mix the cornstarch, rice flour, black pepper, Kashmiri chili powder, salt, and baking powder. Mix in the ginger garlic paste, oil, and a tablespoon of water. Add more water, a few teaspoons at a time, until you get a thick batter. Add in your torn tofu, and toss well to coat. This batter will keep thickening because of the cornstarch, so wait to make it until you're ready to toss the tofu into the batter. Toss really well, then bake or pan fry (directions follow).

To bake: Transfer the tofu to a parchment-lined baking sheet. Spread the tofu pieces apart if they are clumped together. Bake at 400° F (205° C) for 20 to 25 minutes, or until crisp on all of the edges.

To pan-fry: Heat a large skillet over medium-high heat, and add the oil. Once the oil is hot, transfer the tofu to the skillet. Spread out the pieces, breaking apart any clumps. Cook for a minute or two, then flip the pieces and cook for another 30 seconds. Keep flipping every 30 seconds or so to crisp most of the edges, about 5 to 6 minutes total, then remove from the skillet.

Heat the same skillet over medium heat. Add the oil. Once the oil is hot, reduce the heat to low, and mix in the garlic and green chilies. Stir and cook until the garlic starts to turn golden, which can take about 30 seconds. Keep stirring so the garlic doesn’t burn.

Add the curry leaves and mint, and mix in for a few seconds. Add in the garam masala and coriander, and mix infor a few more seconds, then mix in the soy sauce, sambal oelek, non-dairy yogurt, and 2 tablespoons of water. Increase the heat to medium-low, and bring this to a boil. If the sauce is too thick, mix in another tablespoon of water and bring back to a boil.

Add in your crisp tofu, toss well to coat, and your tofu majestic is ready! Serve immediately with laccha onions (recipe in notes), chutney of choice, or a side salad. I like to serve this with green chutney, mango chutney, schezwan chutney or tamarind chutney. You can also serve it with a creamy dip or raita to balance the heat.