INGREDIENTS:

Serves 2:

+ Pack firm tofu (approx 180g)
+ 100g cornflour
+ 1 tsp onion powder
+ 1 tsp garlic powder
+ ½ tsp chilli powder
+ ½ tsp turmeric
+ ½ tsp cumin
+ Salt and pepper to taste
+ Oil for frying

Optional:

+ Roots and Shoots Kerala Aubergine Curry

METHOD:

STEP 1:

Add the cornflour, onion powder, garlic powder, chili, turmeric, cumin, salt and pepper into a bowl and mix well. Cut the tofu into bite-sized pieces, add the cut tofu to the cornflour etc and coat each piece in the mix. Heat a large pan over medium heat and add the coated pieces of tofu. Cook, and turn each side of the tofu until golden and crisp.

STEP 2 (OPTIONAL):

Heat your Roots and Shoots Kerala Aubergine Curry according to the pot instructions, and serve with your pan-fried tofu! 😊

Make sure to tag us in your homemade recipe photos, we’d love to know if you enjoyed it as we did at Roots and Shoots HQ. ❤️

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