A great vegetarian dish with a bold taste
- 14 oz extra firm tofu
- 1 ½ cups Baron's International Kitchen Caribbean Marinade(mild or hot jerk sauce)
- 8 oz fresh sweet onions
- 2 ½ tablespoons fresh chopped garlic
- 2 tablespoons fresh ginger, grated
- 1/3 cup fresh lime juice
- ¾ teaspoon fresh lemon zest
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 1 tablespoon dried thyme
- 2 teaspoons allspice
- 1 teaspoon nutmeg
Drain the tofu and slice it into thick slabs (approximately ½ inch thick). Lay the slices flat on top of several layers of paper towels and cover with several additional layers of towels. Place several heavy books or other similar weighted object on it (about 8 lbs of weight) and let it sit for 20 - 30 minutes to remove liquid.
Make the Maple Ginger Sauce and refrigerate until needed. Marinate the tofu slices in 1 ½ cups Caribbean Marinade in a gallon-sized ziploc bag for 20 minutes (discard marinade from ziploc afterwards). It is important to cook the tofu on a raised grilling rack. If you do not have a raised rack, arrange the oven racks with one in the middle position and the other in the lowest position. Completely cover the lower rack with heavy duty aluminum foil to catch the drippings from the tofu. Preheat the oven to 350° F.
To make the Maple Ginger Sauce:
Combine the onions, garlic, ginger, lime juice, lemon zest, soy sauce, olive oil, maple syrup, thyme, allspice and nutmeg in a small saucepan. Stir to mix well. Boil over medium high heat until the volume is reduced by half. Refrigerate until needed.
Put the tofu slices on the rack and bake for 45 minutes until brown and firm. Turn once after 25 minutes to brown the other side. Top with the Maple Ginger Sauce before serving (warm sauce if it has been refrigerated).
SUGGESTED SIDES: white or brown rice, plantains, Caribbean sweet potatoes, garden salad or couscous
SUGGESTED GARNISH: 2-3 sprigs of fresh cilantro
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