Easy Vegan Jalfrezi (Spicy Tofu & Vegetable Curry) - The Pesky Vegan

Ingredients

• 2 tablespoons cooking oil, divided
• 8 oz (225 g) extra-firm tofu, drained and cut into approx. 1-inch cubes ((feel free to use more tofu or a larger block))
• 1 large onion, roughly diced
• 1 red bell pepper, deseeded and roughly diced
• 1 green bell pepper, deseeded and roughly diced
• 6 cloves garlic, finely chopped
• 2 inch piece of ginger, finely chopped
• 2-4 fresh green rocket chillies, finely sliced ((depending on taste – see notes))
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 2 tablespoons tomato puree
• 1x 14 oz (400 g) tin plum tomatoes
• 1½ cups (400 ml) vegan stock or water
• ½ teaspoon salt ((plus more to taste))
• Large handful fresh coriander, chopped