Press the tofu to remove excess moisture by wrapping it in paper towels and placing a heavy weight on top for at least 10 minutes. Cut into 1-inch cubes.

In a medium bowl, whisk together Kashmiri red chili powder, kosher salt, black pepper, ginger paste, garlic paste, white vinegar, and cornstarch until smooth. Add the tofu cubes and gently toss to coat evenly. Let marinate for 10 minutes.

Preheat your air fryer to 400°F (200°C) for 5 minutes. Lightly spray the air fryer basket with cooking oil.

Arrange the marinated tofu in a single layer in the preheated basket, ensuring not to overcrowd them for maximum crispiness. Lightly spray the tops of the tofu with cooking oil.

Air fry at 400°F (200°C) for 10 minutes, shaking the basket halfway through. The tofu should be golden brown and crispy. Set aside.

While the tofu cooks, heat 2 tablespoons of cooking oil in a medium pan or wok over medium-high heat.

Add white scallions (the white parts), minced ginger, minced garlic, and green chilies (if using). Sauté for 1-2 minutes until fragrant and the garlic is lightly golden.

Add the sliced onions and bell peppers. Sauté for another 2-3 minutes until they are tender-crisp.