Jerked tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Extra-firm tofu |
| 1 | medium | Onion, chopped (about 1 cup) |
| 3 | Scallions, white and green, | |
| ...chopped (about 1/2 cup) | ||
| 1 | Habanero chile, seeded and | |
| ...chopped, or 1/4 ts | ||
| ...cayenne pepper | ||
| 2 | Garlic cloves, chopped | |
| 2 | teaspoons | Grated orange zest |
| Oil to coat skillet or grill | ||
| 1 | teaspoon | Ground black pepper |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Ground allspice |
| ½ | teaspoon | Ground nutmeg |
| 1 | tablespoon | Fresh lime juice |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Honey |
Directions
JERK PASTE
1. Cut tofu horizontally in half; press 30 to 60 minutes, until very firm and dry.
2. Cut each piece of tofu in half crosswise.
3. In food processor, combine all Jerk Paste ingredients. Process to a fine paste, scraping bowl occasionally. Use immediately.
4. Spread half the Jerk Paste over bottom of plastic or other nonreactive container large enough to hold tofu pieces in a single layer. Place pieces of tofu on the paste. Spread remaining paste over tofu. Cover tightly and refrigerate overnight or up to 24 hours. Scrape off paste before cooking tofu.
5. Heat heavy iron skillet or stovetop grill and coat lightly with oil. Cook tofu until lightly blackened or showing distinct grill marks, 4 to 7 minutes. Turn and cook on other side.
6. Serve on bed of brown rice accompanied by cooked collard greens.
Or chill Jerked Tofu, cut into ½-inch cubes, and toss in green salad.
*Natural Health Magazine, Jan/Feb 1995 Submitted By JANIE YOUNG On 02-07-95