Spicy chili tofu

Stir a teaspoon of salt into warm water and let the tofu sit in it while doing the other prep (skip this for paneer).

Chop four to five cloves of garlic and one medium onion; grate ginger.

Prepare one green chili and one large red chili; cut one large green bell pepper into about 3/4-inch squares; use only the green parts of the green onions.

Dry roast 1 tsp whole coriander seeds and 1 tsp cumin seeds in a pan for a few seconds, take off the heat and grind.

Take the tofu out of the salt water, wrap in paper towels to soak up moisture, and cut into fairly large cubes.

Sprinkle over a tablespoon of flour, a quarter teaspoon of paprika and black pepper; toss the bowl gently to coat, without a spoon. Add the flour only just before frying or it turns gluey.

Heat about 4 tbsp oil in a non-stick pan; fry the tofu in a single layer on medium-high heat until golden brown on all sides, in batches if the pan is small. Remove.

Add another tablespoon of oil on medium-high heat; stir fry the bell pepper with a little salt about a minute until the edges brown slightly. Remove with a slotted spoon.

Sizzle cumin seeds in the remaining oil for a few seconds; add the chopped onions with a little salt and fry a few minutes until glossy.

Add the chopped garlic, grated ginger and chilies; fry about a minute until the raw smell of ginger and garlic goes away.

Add the ground coriander and cumin and the paprika; stir a second. Add tomato puree, soy sauce, some sugar and a little salt; mix.

Add about half a cup of hot water; when the sauce bubbles, add the fried tofu and bell peppers and stir very gently to coat.

Add the green onions; if the sauce gets dry add a few tablespoons of hot water, not too much. Taste and adjust; a little more sugar was added here.

Serve with rice or noodles.