Jerk Tofu
Extract from The Grit Cookbook: World-Wise, Down-Home Recipes • By Jessica Greene and Ted Hafer • Published by Other
About
Great with black beans and rice.
Yields 6 to 8 servings.
Tags
© 2024 Jessica Greene / Other · Reproduced with permission.
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Jenn favorited Jerk Tofu
28 Jun 21:52
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BloodyRose favorited Jerk Tofu
12 Apr 16:01
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Lauren J. favorited Jerk Tofu
05 Feb 13:05
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Mimi A. favorited Jerk Tofu
12 Jan 13:23
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SabrinaPanKakes favorited Jerk Tofu
18 Sep 07:31
You Will Need
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Step 1
In a food processor, combine green onion, red onion, garlic, jalapeño, and ginger and grind into paste. Cover and refrigerate while tofu is prepared.
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Step 2
In a large bowl, combine all remaining ingredients except tofu, vegetable oil, and soy sauce. Whisk together vigorously by hand or with hand mixer until well combined; set aside.
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Step 3
Tear tofu by hand into chunks of various size. In a non-stick skillet, heat vegetable oil over high heat. Sauté tofu until slightly and evenly browned. Sprinkle on soy sauce and sauté 1 or 2 minutes. It may be necessary to sauté tofu in a few batches, depending on skillet size. Combine all ingredients and marinate in refrigerator for 2 hours. Reheat in a non-stick skillet over low heat and serve.
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