Wake up your tired nostrils with shot of Caribbean sunshine (in spice form). This all-purp marinade goes well with any kind of squishy, absorbent protein, particularly tofu! Freeze your tofu (in its package) and let it thaw out completely the next day, gently squeeze out most of the water and you’ll have some nicely textured protein, ready to be marinated and grilled or fried. Yes… there are a lot of ingredients, but it’s worth it!
1 large white onion, chopped
Zest and juice of 1 lime
3 cloves garlic
1 tablespoon young ginger, grated
2 tablespoons fresh thyme
1 teaspoon cayenne
2 teaspoons allspice
¼ teaspoon fresh ground pepper
1 teaspoon nutmeg
1/2 teaspoon Saigon cinnamon
2 teaspoon soy sauce
1 tablesoon olive oil
2 tablespoons agave nectar
1 habanero peppers, seeded and chopped
1. Put all the ingredients into a food processor or blender.
2. Slice your tofu into triangles (more surface area equals more flavour!).
3. Combine the marinade and tofu in a bowl, cover and let it sit in the fridge for about 30 minutes. Give it a stir and let it marinade for another 30 minutes, or if you are in a pinch for time, just get cookin’.
4. Heat a skillet over medium-high heat, add a small amount of canola or vegetable oil to coat the pan, and add the jerk tofu in a single layer. Fry for 5 minutes on each side, or until a nice crust starts to form.