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Categories:
tofu onion green chilies soy sauce red wine vinegar brown sugar fresh ginger garlic thyme ground cloves ground cinnamon ground pepper
Viewed: 47 - Published at: 2 years agoIngredients
- 12 -14 ounces firm tofu
- 1 medium onion, chopped
- 3 fresh green chilies, seeded
- 3 tablespoons soy sauce
- 1/4 cup red wine vinegar
- 2 tablespoons brown sugar
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground pepper
Method
- Press the tofu by placing it between two plates or baking pans. Weigh the top down with something heavy such as a tin of beans or a book. You want it heavy enough that the sides of the tofu bulge out a bit, but not so much that they split - you're just trying to press some of the water out. Let this sit for at least 30 minutes, longer if you can.
- While the tofu is pressing, make the jerk sauce by combining the rest of the ingredients in a processor or blender, puree until smooth and then set aside.
- Drain the pressed tofu and cut each cake into three slices. Stack the slices and then cut through all three layers diagonally (making an x). This will make 12 triangles from each block of tofu. If you're grilling on the BBQ, these squares might be too small to work with, so you can make larger triangles or strips.
- Gently toss the tofu in the jerk marinade. If time permits, let this sit for half an hour, longer if you can, tossing now and again.
- Oven baking - When ready to bake, place the triangles in a baking dish and bake for one hour at 400 degrees, carefully turning each piece every 20 minutes.
- Grill - Medium heat is best on the top rack so as not to burn. Grill them for about 25-30 minutes.
