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- 1 medium onion coarsely chopped
- 3 fresh green chilis chopped
- 2 tablespoon(s) soy sauce
- 1/4 cup(s) red wine vinegar
- 2 tablespoon(s) brown sugar
- 2 tablespoon(s) fresh grated ginger
- 2 garlic cloves minced
- 4 teaspoon(s) Jerk seasoning (dry)
- Press Tofu:
- Place the whole cakes of tofu between two flat plates or baking pans. weight the top with a heavy object, such as a book or a can, so that the sides of the tofu bulge slightly but don't split. Let stand for a least 30 minutes.
- Prepare the Jerk Sauce:
- Combine all jerk sauce ingredients in a food processor or blender and purée until smooth. Set aside.
- Preheat oven to 400 degrees.
- Drain the pressed tofu and cut each cake into three slices.
- Stack the slices and then cut through all three layers on the two diagonals, making an X. This will make 12 triangular pieces from each block of tofu.
- Gently toss the tofu triangles in the jerk marinade and place them in an unoiled 8 x 12-inch nonreactive baking dish.
- Bake for 1 hour, carefully turning the tofu about every 20 minutes.
- Serve with Caribbean stew and brown rice.
This recipe is a personal recipe added by mambaza and has not been tested or endorsed by MyRecipes.
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Jerk Tofu Recipe at a Glance
- COURSE: Side Dishes/Vegetables