3.0 – 1 reviews • Tofu Recipes
| Level: |
Easy |
| Total: |
1 hr 5 min |
| Active: |
35 min |
| Yield: |
3 to 4 servings |
| Level: |
Easy |
| Total: |
1 hr 5 min |
| Active: |
35 min |
| Yield: |
3 to 4 servings |
Ingredients
- 8 ounces extra-firm tofu block, cut in 1-inch cubes
- 1 teaspoon all-purpose seasoning
- 2 cups plus 3 tablespoons canola or olive oil
- 2 tablespoons Jamaican curry powder
- 1 tablespoon minced or grated fresh ginger
- 1 teaspoon minced garlic
- 1 pound potatoes, peeled and cubed
- 3 scallions, sliced
- 1 cup canned chickpeas
- 1 teaspoon ground allspice
- 1 teaspoon fresh thyme
- 1 small onion, diced
- 1/2 Scotch bonnet chile pepper, chopped, optional
- Accompaniments such as rice and fried ripe plantains
Instructions
- Season the tofu cubes with the all-purpose seasoning.
- Add 2 cups oil to a deep fryer and heat to 350 degrees F. Fry the tofu until golden brown, 3 to 5 minutes.
- In the meantime, on the stovetop, combine the curry powder, ginger, garlic, and 3 tablespoons oil in a pot and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes.
- Add the fried tofu to the sauteed curry paste. Add the potatoes, onion, scallions, chickpeas, allspice, thyme, and scotch bonnet if using. Stir to combine. Add 2 cups water and simmer until all the ingredients are blended and reduced to a hearty curry stew, about 30 minutes. Serve hot with accompaniments.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1251 |
| Total Fat |
122 g |
| Saturated Fat |
17 g |
| Carbohydrates |
35 g |
| Dietary Fiber |
8 g |
| Sugar |
4 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
102 mg |
| Serving Size |
1 of 4 servings |
| Calories |
1251 |
| Total Fat |
122 g |
| Saturated Fat |
17 g |
| Carbohydrates |
35 g |
| Dietary Fiber |
8 g |
| Sugar |
4 g |
| Protein |
11 g |
| Cholesterol |
0 mg |
| Sodium |
102 mg |
