Monday, April 19, 2010

Incredible Jerk Tofu

Anytime somebody tells you that they think tofu sucks, tell them I said they're an ass. Then make this. It'll shut them up for good.

Note that this preparation tends to make a bit of a mess out of your frying pan. I highly recommend that you use a well-seasoned cast-iron frying pan for this recipe, as the clean-up is immeasurably easier.

This is also a fantastic way to prepare tofu for any cuisine, just change the spices from jerk to whatever is appropriate to fit your cuisine.

Prep time: 1 cocktail

1 pinch dried oregano
1 pinch dried basil
3 TBSP jerk paste (click here for recipe)
1 tsp Cajun seasoning
1 TBSP Worcestershire sauce
1-2 TBSP soy sauce
1/3 cup red wine
½ cup orange juice or pineapple juice
3 TBSP peanut or non-toasted sesame oil
1 brick extra firm tofu, cut into 1” cubes
2 TBSP sesame seeds

In small bowl, whisk together oregano, basil, jerk paste, Cajun seasoning, Worcestershire, soy sauce, red wine, and juice. Set aside.

Heat oil in an 8- to 10-inch frying pan over medium-high heat. When it gets hot, add tofu. Stir very gently and very frequently with spatula being careful to avoid breaking the tofu (it can be tricky to keep your tofu intact depending on brand and moisture content, this is why using extra firm is critical). Fry until the tofu begins to become golden brown. This can take from 10-20 minutes, depending on the moisture content of the tofu. If your tofu is sticking to the bottom of the pan, add a bit more oil and be sure you're flipping it around every few seconds with the spatula.

Once tofu is golden-brown, add wine/juice mixture. Bump your heat up one notch and occasionally stir everything. Cook until all the moisture has cooked off, about 5-10 minutes. Toss in the sesame seeds and then transfer the tofu to a plate. Place in refrigerator and allow to cool completely before eating or using in another recipe.

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