Pepper Fry with Tofu (South Indian onion black pepper curry)

For the tofu

• 14 ounces firm or extra firm tofu pressed for at least 15 minutes and then torn into organic pieces
• 1/2 teaspoon kashmiri chili powder or use paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 teaspoons cornstarch
• 1 teaspoon oil

For the pepper masala blend

• 1/2 teaspoon black peppercorns
• 1 black cardamom pod
• 1 green cardamom pod

For the sauce

• 2 teaspoons oil
• 2 bay leaves
• 2 whole cloves
• 8 black peppercorns lightly crushed
• 1.5 cups red onion thinly sliced
• 1 green chili such as Serrano, thinly sliced
• 2 teaspoons ground coriander
• 1/2 teaspoon Turmeric
• 1 teaspoon kashmiri chili powder or use paprika
• 2 tablespoons ginger garlic paste or use 3 cloves of minced garlic and 1/2” of ginger, minced
• 1/4 cup chopped cilantro stems
• 10 curry leaves
• 1/4 cup Non-Dairy yogurt or use other non-dairy cream of choice
• 1 tablespoon ketchup or use tomato paste
• 1/2 teaspoon salt
• 1 cup water or use non dairy milk
• cilantro and more black pepper for garnish