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

1. Special equipment: a deep fryer
2. Season the tofu cubes with the all-purpose seasoning.
3. Add 2 cups oil to a deep fryer and heat to 350 degrees F. Fry the tofu until golden brown, 3 to 5 minutes.
4. 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.
5. 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.