Preheat oven to 350 degrees. Drain the tofu from the package and use paper towels to remove excess water.
Wrap tofu in a towel and place something heavy on top (like books or cast iron skillet). Let sit for 15mins to remove excess water from the tofu.
Cut the tofu into bite size pieces.
Heat about 1 tablespoon of olive oil in a medium skillet over medium heat. Fry the tofu until brown on both sides.
Transfer tofu to a baking pan (or cast iron skillet if using) and finish baking in the oven for 15 minutes.
Heat a large skillet over medium heat. Once hot, add garlic, lemongrass, onion and red chilli (if using). Fry until fragrant.
Lower heat, toss in the tofu cubes and season with mushroom seasoning, garlic powder, curry powder. Add in soy sauce and sprinkles some black pepper.
Cook for about 3-4 minutes, stirring occasionally.
Add in the diced red peppers, turn on high heat and cook for another minute.
Serve over vermicelli, or over rice.
I like my red pepper to be on a crunchy side so I only cook it for a minute. If you like it on a soft side, cook for an additional 2 minutes.
You can find pre-chopped lemongrass in the frozen section of the international markets.