Tofu with Jerk Seasoning

Ingredients

• 1 lb tofu, pressed (see below for instructions)
• rice vinegar
• soy sauce
• jerk seasoning
• olive oil
• mustard
• mustard seeds
• maple syrup or brown sugar
• crushed red pepper
• marjoram
• crushed garlic
• crushed ginger
• rice to serve

Directions

1. To press tofu, wrap the tofu in a clean dishtowel or two, and place between two flat plates, and set something heavy like the base of a blender on top, leave to press for about 20 minutes - pressed tofu absorbs more liquid and flavor from the marinade.
2. Meanwhile, in a large ziplock bag, combine enough rice vinegar and soy sauce to make a decent amount of marinade - add water if needed for bulk.
3. Add at least 2 Tablespoons of jerk seasoning, and as much or little as you like of the remaining ingredients.
4. Mix together well and set aside for now.
5. Put the tofu on a cutting board on its largest side and cut it in half both ways. Slice each quarter into four even pieces, and slice the pieces into triangles or bite-sized cubes if preferred.
6. Put the tofu in the bag with the marinade and seal the bag, removing as much air as possible.
7. Refrigerate for at least 30 minutes, but not more than a few hours.
8. When ready to cook, remove tofu from marinade. Fry in a little oil, or brush with oil and baked in an oiled pan for 20 minutes at 350 degrees F.
9. Serve with rice.

Notes

I've never measured any of this. It comes out pretty spicy with that much jerk seasoning.Sara 07:46, 31 October 2009 (UTC)