Set a large skillet or wok over medium-high heat so it is ready when the tofu is prepped.

Wrap the tofu in a clean kitchen towel or paper towels, press it gently for 5 minutes to remove extra water, and then tear or cut it into 1-inch pieces.

Slice the red bell pepper, green bell pepper, and red onion. Chop the tomatoes, chop the cilantro, slice the garlic, and grate the ginger.

Add 2 tablespoons of the oil to the hot skillet and tilt the pan so the oil coats the bottom.

Put the tofu into the skillet in a single layer and sprinkle it with 1/2 teaspoon of the salt.

Cook the tofu for 4 to 5 minutes without moving it much, until the bottoms are browned in spots and the pieces release easily from the pan.

Turn the tofu pieces and cook for 3 to 4 minutes more, until the second side is browned. Transfer the tofu to a plate.

Add the remaining 1 tablespoon oil to the same skillet.

Put the red onion, red bell pepper, and green bell pepper into the skillet. Cook for 4 minutes, stirring every so often, until the onion starts to soften and the peppers look glossy with a few browned edges.

Add the garlic and ginger to the skillet. Stir for 30 seconds, just until they smell fragrant.

Add the tomato paste and curry powder to the skillet. Stir for 30 seconds so the paste darkens slightly and coats the vegetables.

Add the chopped tomatoes and 1/3 cup water to the skillet. Stir well and scrape the bottom of the pan to loosen any browned bits.