Jamaican Mango Jerk Tofu with Pineapple and Scotch Bonnet Glaze

Name: Jamaican Mango Jerk Tofu with Pineapple and Scotch Bonnet Glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Firm tofu; Soy sauce; Olive oil; Lime juice; Garlic, minced; Ginger, grated; Dried thyme; Ground allspice; Cinnamon; Nutmeg; Cayenne pepper; Smoked paprika; Salt and pepper; Pineapple juice; Brown sugar; Soy sauce; Scotch bonnet pepper, finely chopped; Cornstarch slurry

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

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

For the Pineapple and Scotch Bonnet Glaze

Pineapple juice

1 cup

Brown sugar

2 tbsp

Soy sauce

1 tbsp

Scotch bonnet pepper, finely chopped

Cornstarch slurry

1 tbsp cornstarch mixed with 2 tbsp water

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