Main Course · Dinner · Caribbean ·

Jamaican Mango Jerk Tofu with Pineapple and Scotch Bonnet Glaze

Name: Jamaican Mango Jerk Tofu with Pineapple and Scotch Bonnet Glaze
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Firm tofu, 400g, pressed and cut into cubes; Soy sauce, 2 tbsp; Olive oil, 2 tbsp; Lime juice, 1 tbsp; Garlic, minced, 3 cloves; Ginger, grated, 1 tbsp; Dried thyme, 1 tsp; Ground allspice, 1 tsp; Cinnamon, 1 tsp; Nutmeg, ½ tsp; Cayenne pepper, ½ tsp; Smoked paprika, 1 tsp; Salt and pepper, To taste; Pineapple juice, 1 cup; Brown sugar, 2 tbsp; Soy sauce, 1 tbsp; Scotch bonnet pepper, finely chopped, 1; Cornstarch slurry, 1 tbsp cornstarch mixed with 2 tbsp water

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.

4.7(770 reviews)

·By Ethan Brooks·November 8, 2025

Jamaican Mango Jerk Tofu with Pineapple and Scotch Bonnet Glaze — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Jerk Tofu

For the Pineapple and Scotch Bonnet Glaze

Nutrition

Per serving

Calories: 237 kcal
Protein: 10.25 g
Carbs: 31.75 g
Fat: 12 g
Fiber: 1.75 g

Whole recipe

Total

Calories: 948 kcal
Protein: 41 g
Carbs: 127 g
Fat: 48 g
Fiber: 7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Firm tofu 400g, pressed and cut into cubes	340	36	12	20	4
Soy sauce 2 tbsp	20	2	2	0	0
Olive oil 2 tbsp	240	0	0	28	0
Lime juice 1 tbsp	4	0	1	0	0
Garlic, minced 3 cloves	13	1	3	0	0
Ginger, grated 1 tbsp	5	0	1	0	0
Dried thyme 1 tsp	2	0	0	0	0
Ground allspice 1 tsp	6	0	1	0	1
Cinnamon 1 tsp	6	0	2	0	1
Nutmeg ½ tsp	6	0	1	0	0
Cayenne pepper ½ tsp	3	0	1	0	0
Smoked paprika 1 tsp	6	0	1	0	1
Salt and pepper To taste	0	0	0	0	0
Pineapple juice 1 cup	130	1	33	0	0
Brown sugar 2 tbsp	96	0	24	0	0
Soy sauce 1 tbsp	10	1	1	0	0
Scotch bonnet pepper, finely chopped 1	24	0	6	0	1
Cornstarch slurry 1 tbsp cornstarch mixed with 2 tbsp water	31	0	8	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Tofu

1
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.
2
Marinate the tofu
Add tofu cubes to the marinade, ensuring each piece is well-coated.
3
Refrigerate
Cover and refrigerate for at least 30 minutes, preferably overnight.

Preparing the Glaze

1
Combine ingredients
In a small saucepan, combine pineapple juice, brown sugar, soy sauce, and scotch bonnet pepper.
Tip: ⚠ 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.
2
Simmer
Bring to a simmer over medium heat, stirring occasionally.
3
Thicken
Add the cornstarch slurry, stirring until the glaze thickens, about 3-4 minutes.

How to Make Jamaican Mango Jerk Tofu with Pineapple and Scotch Bonnet Glaze

Total time: 2 h · Yields 4 servings

1
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.
2
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.
3
Resting
Remove from heat and let the tofu rest in the glaze for about 5 minutes to maximize flavor absorption.