Jamaican Mango Jerk Tofu with Pineapple and Scotch Bonnet Glaze
A vibrant and spicy plant-based delight
Dive into the tropical flavors of Jamaica with this spicy, sweet, and tangy dish featuring jerk-marinated tofu paired with a zesty pineapple and scotch bonnet glaze.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Jerk Tofu
For the Pineapple and Scotch Bonnet Glaze
Preparation
Marinating the Tofu
Make the marinade
In a bowl, combine soy sauce, olive oil, lime juice, garlic, ginger, thyme, allspice, cinnamon, nutmeg, cayenne pepper, smoked paprika, salt, and pepper.
Marinate the tofu
Add tofu cubes to the marinade, ensuring each piece is well-coated.
Refrigerate
Cover and refrigerate for at least 30 minutes, preferably overnight.
Preparing the Glaze
Combine ingredients
In a small saucepan, combine pineapple juice, brown sugar, soy sauce, and scotch bonnet pepper.
⚠ Be cautious when handling scotch bonnet peppers; they are extremely spicy and can irritate your skin. 💡 If you prefer a milder flavor, remove the seeds and inner membrane of the scotch bonnet pepper before chopping.
Simmer
Bring to a simmer over medium heat, stirring occasionally.
Thicken
Add the cornstarch slurry, stirring until the glaze thickens, about 3-4 minutes.
Cooking Process
Searing the Tofu
Heat a non-stick pan over medium-high heat. Add marinated tofu and cook until golden and crispy on all sides, approximately 8-10 minutes.
Glazing the Tofu
Reduce heat to medium-low and pour the pineapple glaze over the tofu. Stir to coat the tofu evenly, allowing the glaze to caramelize slightly.
Resting
Remove from heat and let the tofu rest in the glaze for about 5 minutes to maximize flavor absorption.
Plating & Serving
Jamaican Mango Jerk Tofu with Pineapple and Scotch Bonnet Glaze
Jamaican Mango Jerk Tofu with Pineapple and Scotch Bonnet Glaze
Plating & Serving
Arrange the glazed tofu on a serving platter and drizzle any remaining glaze from the pan over the top. Garnish with fresh coriander and lime wedges for added zest.