The tofu needs to be cooked first, and usually you'd be frying the tofu--or rather the paneer-- after coating it with a batter of herbs and spices and flour. We'll give the tofu the exact same treatment, except, instead of dunking it into hot oil, we'll air-fry it (or you can bake it). That will make it crispy without the extra fat, and it'll taste just as good folded into the sauce. Super firm tofu works best for this, but if you can't find it, use extra firm tofu and squeeze out all the water you can before cutting it into cubes. If your air fryer is anything like mine, you'll likely need to do the air frying in two batches. Set the air fryer to 400 degrees and air fry for 12-14 minutes, turning over once halfway through to ensure they fry evenly. You can bake the pakoras in a hot, 450-degree oven for 25-30 minutes, on a parchment or silpat lined baking sheet, flipping over once halfway through. To make the sauce, you will need to work with a hot wok. Keep all ingredients handy. Chop the onions and bell peppers into large cubes, about 3/4ths inches, and separate the onion cubes into separate layers before adding to the oil. This is a garlicky sauce, so you'll add garlic at two stages. To the coating for the tofu, and then a big handful to the sauce. Yogurt is a key ingredient in this recipe. I use my homemade cashew yogurt, but you can easily use unflavored store-bought yogurt. Curry leaves are a uniquely south Indian ingredient and they play a big role in flavoring this tofu 65. I wouldn't skip them, but if you absolutely cannot find them, use cilantro.