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1. Drain the tofu, pat very dry with paper towels, and cut into bite-size cubes. Slice the bell peppers into thin strips and slice the red onion. Finely chop the garlic, ginger, and green chili, and roughly tear the curry leaves from their stems.
400 g extra-firm tofu,
1 piece yellow bell pepper,
1 piece red bell pepper,
1 piece red onion,
3 clove garlic,
2 tbsp ginger,
1 piece green chili,
20 piece fresh curry leaves
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2. In a small bowl, mix the black pepper, ground coriander, turmeric powder, red chili flakes, ground cumin, salt, soy sauce, and lemon juice to form a loose spice seasoning paste.
1.5 tsp freshly ground black pepper,
1 tsp ground coriander,
0.2 tsp turmeric powder,
0.2 tsp red chili flakes,
1 tbsp soy sauce (gluten-free tamari or coconut aminos),
1 tbsp lemon juice,
0.8 tsp salt,
0.5 tsp ground cumin
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3. Heat half of the neutral oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and pan-fry, turning occasionally, until golden and crisp on most sides, about 6 to 8 minutes. Transfer the tofu to a plate.
400 g extra-firm tofu,
1 tbsp neutral oil (avocado, sunflower, or canola)
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4. Add the remaining neutral oil to the same skillet. Add the curry leaves, chopped garlic, ginger, and green chili, and stir-fry until fragrant and the curry leaves crackle, about 30 to 45 seconds.
3 clove garlic,
2 tbsp ginger,
1 piece green chili,
20 piece fresh curry leaves,
2 tbsp neutral oil (avocado, sunflower, or canola)
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5. Add the sliced red onion and stir-fry until just softened and lightly golden at the edges, about 3 minutes. Add the bell peppers and stir-fry on high heat until they are bright and still slightly crisp, about 3 to 4 minutes.
1 piece yellow bell pepper,
1 piece red bell pepper,
1 piece red onion
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6. Return the tofu to the skillet. Pour in the spice seasoning paste and toss quickly over medium-high heat until everything is well coated and the tofu and peppers are glossy and dry-fried, about 2 minutes. Taste and adjust salt or pepper if needed.
400 g extra-firm tofu
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7. Turn off the heat and sprinkle with chopped cilantro. Serve hot as-is, with a side salad, or spooned into crisp lettuce leaves as wraps.
0.2 cup fresh cilantro (garnish),
8 piece romaine or butter lettuce leaves (for wraps, optional)
