Baked Jerk Tofu Recipes
CRISPY BAKED TOFU
You'll never need another baked tofu recipe! My version is nice and crispy on the outside while remaining super soft on the inside. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Blot tofu dry. Cut into 3/4-in. cubes. Place on a clean kitchen towel; cover with another towel. Place a cutting board on top; gently place a large cast iron skillet on top. Let stand 10 minutes. , Meanwhile, in a shallow dish, whisk together soy sauce, olive oil, sesame oil, salt, garlic powder and pepper. Place cornstarch in a separate shallow dish. Add tofu to soy mixture; turn to coat. Add tofu, a few pieces at a time, to the cornstarch; toss to coat. Place on a parchment paper-lined baking sheet. Bake until cubes are golden brown and crispy, 25-30 minutes, turning halfway through. Garnish with green onions, if desired.
Nutrition Facts : Calories 154 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 949mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
BAKED JERK TOFU
Thanks to Moosewood for their version of jerk tofu, which is what this is based on. It calls for baking the tofu - I prefer to grill it on the BBQ. Grilled tofu is so delicious!! You do need to press the tofu beforehand....that 30 minutes is reflected in the prep time, you may also wish to do that well in advance and just leave it sitting in the fridge. I prefer to make this up well in advance and let the pressed tofu sit in marinade as long as possible before cooking. This can be eaten along with a variety of side dishes or salads, with a little fruit salsa or dip. Or just eat it cold the next day, it's great for the vegetarian lunch box.
Provided by magpie diner
Categories Soy/Tofu
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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- Drain and press your tofu for at least 30 minutes. Tofu comes packed in water to keep it fresh. Dump out all the water and then place the tofu in a strainer. Next place something on top of the tofu to press the water out of it. I typically use 4 plates and stack them on top of the tofu. Set aside for at least 30 minutes or up to a few hours.
- While the tofu is draining, make the marinade. Combine all remaining ingredients in a blender container and puree until completely smooth, 1-2 minutes depending on your blender.
- When your tofu is done straining, remove it from the strainer and put it on a cutting board. Stand the tofu on its side and cut into thirds. Next, lay it down with the largest side down and cut into fourths the long way. Finally, cut crosswise into sixths. Now you have a pile of nicely cubed tofu.
- Add the cubed tofu to a bowl and pour the marinade over the top. Gently toss the tofu to coat. Allow to marinate for 30 minutes and up to 8 hours. If you don't have time to let the tofu marinate, simply toss it in the marinade and move onto the next step. This won't give the tofu time to fully absorb the marinade, but it will still have a nice flavor.
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- Slice your block of tofu into 2 or 3 even slabs (depending on the shape of your tofu block, each slab should be about 3/4 to 1-inch thick). Lay some paper towels or a clean tea towel on a flat surface, and place the slabs side by side on top of the paper towels. Cover with another layer of paper towels. Then place a cutting board on top of the tofu, and stack a bunch of heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes. Meanwhile, heat your oven to 400°F.
- Once the tofu has drained, remove the weights and paper towels. And use a knife to cut the tofu into your desired shapes. I typically just make little cubes (about 3/4-inch each), but you can cut any size of triangles, rectangles, or other shapes that you’d like.
- Add your tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated.
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