Optional - Thaw the frozen tofu in the refrigerator before cooking.

Press down tofu gently in between your palms to remove excess liquid/water.

Wrap in a few kitchen cloth/ tissues to get rid of more moisture. Chop to 1 by 1 inch cubes of ½ to ¾ inch thickness.

Pour half of the oil to a wok or a pan and heat it on a low flame. Add the curry leaves and ginger. Stir fry until aromatic without burning.

Stir in red chili powder and half of the garam masala. Add the tomatoes and let cook partially covered until soft, thick and oil begins to separate.

While the tomatoes cook, heat 1 tsp in a non-stick or cast iron pan. Place the tofu and fry them until golden and crisp. Turn them to the other side with a spoon or spatula & fry until crisp. Transfer this aside to a plate.

Add the rest of the oil and add onions and bell peppers. Stir fry on a high heat until aromatic and slightly soft, for 3 mins.

When the tomato masala turns slightly thick, add the tofu, onions, bell peppers, soya sauce (optional), sugar, salt & kasuri methi (optional). Mix and taste test. Add more salt & rest of the garam masala only if needed.

Mix well. If it is too thick & dry, pour ¼ cup hot water. Stir well and let cook covered for 3 mins. Taste test and adjust salt. If you want squeeze some lemon juice while serving.

Serve tofu stir fry with rice or chapatti/roti & a vegetable salad. Alternately stir in some cooked noodles or pasta for a complete meal.