• Wrap the tofu in paper towels and place a weight on top (I like to use a stainless steel pot) to press out the excess moisture. Then, cut it into 1-inch cubes.
• In a medium bowl, combine Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, and cornstarch. Add the tofu pieces and coat them well. Let the tofu marinate for 10 minutes while you prep the vegetables.

Air Frying Tofu (See notes for alternative)

• Preheat the air fryer to 400°F for 5 minutes. Lightly spray the bottom of the air fryer basket with oil. Arrange the tofu pieces in the basket, ensuring not to overcrowd them for a crispy texture. Lightly spray oil over the tofu.
• Cook at 400°F for 10 minutes. Once done, remove the air-fried tofu and set it aside.

Preparing the Vegetables

• Heat oil in a medium pan. Add white scallions, ginger, garlic, and green chili, and sauté for 1-2 minutes until the garlic turns light golden and aromatic.
• Add the onions and peppers and sauté for another 2-3 minutes.
• In a small bowl, mix soy sauce, chili garlic paste, sugar, and water. Pour this into the pan and cook for 1 minute, stirring constantly.
• Add the cornstarch slurry and cook until the sauce thickens slightly. Lower the heat.

Final Step

• Just before serving, toss the air-fried tofu into the pan and cook until everything is heated through, taking care not to overcook the onions and peppers.
• Garnish with scallions and serve hot.