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4.41 from 5 votes
Servings: 4 Servings
Author: Lisa Lin

Jamaican Jerk Style Tofu Stir Fry

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


Jamaican Jerk Sauce

  • 2 to 3 habanero peppers, seeded and ribs removed
  • 4 stalks of green onions, roughly chopped
  • 2 tablespoons fresh thyme, or 1 tablespoon dried thyme
  • 1 1-inch piece of ginger, peeled and sliced
  • 3 cloves garlic
  • 2 1/2 tablespoons olive oil
  • 3 tablespoons lime juice, about 1 to 2 limes
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons dark brown sugar
  • 1/2 to 1 tablespoon tomato paste, depending on your taste
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper


  • 1 12-ounce package of House Foods extra-firm tofu
  • 4 to 5 tablespoons cornstarch
  • 1 tablespoon sesame oil

Vegetable Stir Fry

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, sliced
  • 1 medium red pepper, seeded and sliced
  • 2 cups snow peas, about 1/2 pound / 225g
  • 1 stalk of green onion, sliced
  • pinch of salt


  • Drain tofu and wrap it around paper towels. Press it down with something heavy. I used my skillet for this. Set aside.
  • Blend jerk sauce ingredients in a blender. Heat a small saucepan over medium heat and pour in jerk sauce. When the sauce starts boiling, turn off heat and set aside.
  • Chop tofu into 1/2-inch cubes. Pour tofu into a gallon-sized freezer bag, and add about 4 tablespoons of cornstarch. Give everything a shake. If all tofu pieces are not coated with cornstarch, add another tablespoon and shake.
  • Heat a skillet or pan over medium-high heat with 1 1/2 teaspoon sesame oil. When the pan is hot, add half of the tofu cubes. The tofu should sizzle upon contact with the pan. Lightly brown each side of the cube (about 2 minutes total cooking time). This should take about 2 minutes. Dish up tofu, add remaining sesame oil to pan, and brown remaining tofu. Dish up tofu and set everything aside.
  • Wipe down the pan and add a tablespoon of olive oil. Make sure the pan is over medium-high heat. Add onions and cook until softened, about a minute or two. Add red peppers and snow peas and cook for 2 to 3 minutes, until the snow peas turn into a vibrant green color. Sprinkle on a pinch of salt and add green onions and tofu. Add jerk sauce, one tablespoon at a time, until you get the right amount of sauce for your taste. Stir everything up and turn off heat. Serve over rice and garnish with sesame seeds if you like.


NUTRITION INFORMATION: Makes 4 Servings. Amount Per Serving: Calories: 363, Total Fat 23g, Saturated Fat: 3.3g, Sodium: 597mg, Cholesterol: 0mg, Total Carbohydrate: 27.5g, Dietary Fiber: 5.6g, Sugar: 8.6g, Protein 16.4g
1. You can replace the habaneros with a jalapeño pepper for less spice.
2. Feel free to skip the cornstarch breading. Just make sure that the tofu cubes are warmed all the way through when you add it to the vegetables.
3. If you have some jerk sauce leftover, like I did, use it for your next stir fry!


Calories: 363kcal | Carbohydrates: 27.5g | Protein: 16.4g | Fat: 23g | Saturated Fat: 3.3g | Sodium: 597mg | Fiber: 5.6g | Sugar: 8.6g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!