Jerk Tofu. Beyond stir-fry.
I wanted to use up some tofu that was nearing its done-by date, but I didn't want a stir-fry. So I jerked it, a spicy Jamaican method of cooking.
Jerk was all the rage a few years ago, so I guess I'm late to the party. (I forgot to put on my Bob Marley CD—that probably would have made it even more like a party.) But better late than never. (There's two more clichés—time to give up blogging.) I served this with some coconut rice, which I sort of invented on the spot, not even bothering to write down the ingredients. Sorry 'bout that.
Anyway, it's nice to have a new tofu recipe for the repertoire. Now I should work on getting a new Bob Marley CD.
16 ounces firm or extra-firm tofu
1 tablespoon plus 1 teaspoon canola oil
1 small onion, chopped fine
2 medium garlic cloves, minced
1 chile, stemmed, seeded and minced
1/2 teaspoon ground allspice
1/2 cup vegetable broth
2 tablespoons rum
1 tablespoon lime juice
Cut tofu widthwise into 8 half-inch thick slabs. Blot dry between several layers of paper towels.
Heat 1 tablespoon oil in large nonstick skillet. Add tofu and cook over medium heat until golden brown, 6 to 7 minutes. Turn tofu and cook until golden brown on second side, about 5 minutes. Transfer to plate.
Add remaining 1 teaspoon oil to the empty pan. Add onion and saute until browned, about 2 minutes. Add garlic, chile, and allspice and saute until fragrant, about 30 seconds. Add broth, rum, lime juice, and salt to taste. Place tofu back in pan and cook, turning once, until tofu is glazed and sauce has thickened, about 1 minute. Serve immediately.
Notes on ingredients: You do know, right, that you're supposed to use Chinese-style tofu? The kind you buy in the produce section, not the kind in the aseptic package. That's the Japanese-style, or silken tofu.