Tofu Bites

Ingredients

• 3 cubes Frozen Soup Base, thawed
• 1 1/2 teaspoons curry powder
• 1 1/2 teaspoons Ghanaian All- Purpose Spice Blend
• 1 vegetable bouillon cube, crumbled
• 1/2 to 1 teaspoon powder pepper/ cayenne pepper (optional)
• Two 14-ounce (400 g) blocks extra-firm tofu, cubed
• Vegetable oil, for deep-frying
• 1/3 cup all-purpose flour
• 1 teaspoon salt

Directions

1. In a small bowl, stir together the soup base, curry powder, Ghanaian spice blend, bouillon cube, and powder pepper (if using). Add the tofu, coat with the seasoning paste, and marinate for at least 30 minutes.
2. Line a plate with paper towels and have near the stove. Fill a large pot two-thirds of the way with vegetable oil and heat over medium-high heat. Ensure the oil is hot by dropping in a small piece of tofu and checking for sizzling around the tofu.
3. While the oil is preheating, pour the flour and salt into a ziplock bag. Add the tofu to the bag and shake well to evenly coat. Remove the tofu cubes from the bag and set them on a plate ready to fry, making sure to shake off any excess flour.
4. Working in batches to avoid overcrowding, fry the coated tofu for about 10 minutes, or until golden brown on all sides. Place the fried tofu on the paper towels to drain. Keep the heat at medium-high to ensure a crisp fry for the subsequent batches.
5. Serve hot to enjoy at maximum crispiness. These tofu bites are best eaten fresh, but they can be fried and stored in the fridge for a few days. To reheat, I would recommend using an air fryer or toaster oven to get them nice and crispy. Reheat on the toast setting (380°F for 3 minutes) or until nice and crispy.