Remove the tofu from the package and rinse. Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes.
Select SAUTÉ-High and set the time for 30 minutes. Press START.
Add oil into the Inner Pot. When the oil is hot, add the onions, shallot, salt, and pepper and cook, stirring occasionally, until caramelized, about 5-6 minutes.
Add in the garlic and stir to combine. Cook it for 1 minute more.
Press CANCEL button.
Select SLOW COOK-High and set the time to 3 hours. Press START.
Place the tofu and chickpea in the inner pot. Add the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper. Give it a big stir, close the lid and set to VENT.
When the cooking time is done, carefully open the lid.