I’m partnering up with House Foods today to bring you this awesome Jamaican jerk tofu recipe! Thanks, House Foods, for sponsoring this post!
Here’s how I usually kick off the first day of the year:
I’m going to be my healthiest self ever! I’ll work out 6 days a week, eat only whole foods and drink green smoothies daily.
Several big, indulgent meals and many skipped workouts later:
Who am I kidding? I’ll just wait until Chinese New Year comes along before I start the whole living healthy thing. This time, it’ll be for real. I promise!
These are actual things that i write down in this red journal of mine—the journal that I crack open only once a year to jot down new year’s intentions, never to be seen again until the next year. Sound familiar?
Overall, I’ve been pretty good this year with keeping some of my resolutions. I’ve made no progress in my efforts to take up ballroom dancing. However, I’ve been pretty good about incorporating more plant-based meals in my meals during the week. One of my favorite things to cook is an easy tofu stir fry: tofu cubes tossed with vegetables and a different sauce every time.
Jamaican jerk-inspired dish has been one of my favorites lately. Tofu is the perfect balance to the intense spice of a jerk sauce. If you’ve never made a jerk sauce at home, you have to try this one. It comes together very easily, and you can easily find these ingredients at your local supermarket. I’ve added a bit of dark muscovado sugar to give the sauce a deep molasses flavor and tomato paste for some tang. This sauce is better than some of the sauces I’ve purchased in stores! Of course, if you’re pressed for time, it’s totally acceptable to go for the store-bought version.
For the tofu, I used House Foods’ organic extra firm tofu. I love cooking with their tofu because the quality is consistently good. Their cute packaging scores bonus points with me, too. The Doraemon packaging is my all-time favorite.
MASTER MY MISTAKES / COOKING NOTES
- A note about the spice: Traditional Jamaican jerk marinades are made with scotch bonnet peppers. I haven’t seen them around yet, so I used habanero peppers instead. This sauce is definitely spicy! Feel free to use fewer habeneros or one seeded jalapeño pepper for less spice. Warning: If you’re using habaneros, resist the urge to test the sauce before it is cooked down. I made that mistake when I was testing the recipe, and my mouth was on fire!
- You can make the tofu with or without the crust: For this recipe, I decided to toss the tofu in cornstarch and pan fried them separately to give the tofu an extra crust. Because I’ve already featured several recipes that are straight-up tofu stir fries, I thought this would be a good change of pace. Feel free to skip the crust.
- Blending the sauce: Because we’re not mixing a lot of ingredients for the sauce, I like dumping all the ingredients into a jar using my immersion blender for the job.
If you try this recipe, let me know how it goes by leaving a comment or sending me a message! Or take a photo of the food and tag me on Instagram so that I can give you a fist bump! Seeing your creations makes my day!
Disclosure: This post contains affiliate links to the immersion blender. It’s an indispensable tool in my kitchen. Also, this post is sponsored by House Foods.