Drain the silken tofu in a fine-mesh sieve while you chop the vegetables (see step-by-step pictures above).
Cut the vegetables. Wash the scallions and the pepper. Slice the scallions. Save the green parts as a topping. Core the red pepper. Cut it into thin strips and finely dice it.
Sauté the vegetables. Heat a large frying pan (preferably nonstick) with your preferred cooking oil. Sauté the scallions and red pepper over medium-high heat (approx. 5 minutes). When soft and golden, transfer the vegetables to a bowl.
Cook the tofu. Add more oil to the same pan. Add in the silken tofu and break it up into 1.5 inches (4 cm) pieces. Smaller pieces will form naturally as the excess liquid evaporates and when you flip the tofu around. Let them cook over medium-high heat without stirring for 3 minutes. Once the tofu starts to turn golden underneath, and most of the excess water has evaporated, flip the pieces around.
Season. Add the turmeric, garlic powder, and paprika powder to the pan. Continue cooking over medium heat and stir every so often. If pieces start to stick to the pan, use a soft spatula to release them.
Assemble. When the pieces have firmed up, add the black salt and give it a good stir. Finally, add in the sautéed bell pepper and the green parts of the scallions