Coat the tofu strips thoroughly with half of your kebat spice blend. Heat a tablespoon of oil in a wok over high heat and stir-fry the tofu until it's lightly browned and aromatic, about 2 minutes.

Remove the tofu, add the remaining oil, and toss in the onions and jalapeño with the rest of the spice blend. Stir-fry for 30 seconds until the onions just start to soften.

Add the tomato wedges and return the tofu to the wok. Cook for 1 minute more; you want the onions to remain crisp and the tomatoes just barely heated through.

Garnish heavily with fresh cilantro and mint before serving immediately.