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
Steps:
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.
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