These Tofu Bites are a great make-a-head snack for the family. They last up to a week, and puts a smile on everyone’s face. They are delicious in salads, stir fry, and even Pasta sauce if you are willing to be that bold. Send the kids to school with them, they’ll ask for more because they shared with their friends.
Make the garam masala ahead of time. It has a long shelf life and it is a spice that can be used for many other dishes.
Remember, the spice mix is a suggestion. Experiment and come up with your own. You can also use different citrus juices. I haven’t tried it yet, but I bet pineapple juice would be excellent.
- ¼ tsp Star anise
- ¼ tsp Cardamom
- ¼ tsp Cumin
- ¼ tsp Coriander
- ¼ tsp White pepper
- 7-8 Curry leaves
- 1 tbsp Chili powder
- 2 tbsp Turmeric
- ½ tsp Amchur powder
- 1 lb firm tofu, cubed
- 2 tbsp Olive oil
- 2 tbsp Rice wine vinegar
- 1 cup orange Juice
- 3 tbsp Garam Masala
- Oil for frying
- Toast the seed spices individually.
- Combine them and grind, either in a spice grinder, or pound to a pulp in a mortar and pestle. Put in an airtight container.
- They can be stored on the shelf for several months.
- After pressing the tofu, cut it into cubes.
- In a bowl, add orange juice, olive oil, rice wine vinegar garam masala, turmeric, chili powder, and amchur powder. Mix thoroughly, then add the tofu.
- Set aside to marinate overnight. Or use a vacuum sealer on the marinate function.
- Fill a deep skillet with oil to a quarter inch depth. I use a stove-top wok.
- Heat the oil, and carefully add the tofu into the oil.
- Cook until tofu bites start to get nice and brown.
- When done, remove from oil and drain on paper towels.
- Once cooled, serve as a snack or as a meal combined with rice and veggies.
- If you prefer not to fry these tasty little bites then go ahead and bake them in the oven. I haven't tried that method yet, but cook between 10-12 minutes on 400 degrees and see if that works.