Cut bell peppers in half lengthwise adn scrape out the seeds. Then slice peppers into 0.5" wide strips, cut these strips in half. Set aside.
Cut tofu into 1" cubes and toss in a bowl with curry and chile powder.
Heat oil in a large wok. Add ginger, garlic and peppers. Cook over high heat for 3 minutes, stirring constantly until peppers soften. Add scallions and tofu and cook for 2 minutes, stirring often. Add red cabbage and cook 3 minutes until wilted. Add tamari and cook over high heat for 1 minute. Add small pinch of salt, top with cilantro and pecans.