Go Back

Jamaican Jerk Tofu (Authentic & Delicious)

This delicious authentic, and easy to make Jamaican jerk tofu recipe is extremely high in protein, easy to make, and low effort!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Course Main Course
Cuisine Jamaican
Servings 3 Servings

Ingredients
  

  • 1 14-16 ounces Block Tofu pressed & extra firm is best
  • 1 Tablespoon Corn Starch or 2 tablespoons arrowroot powder
  • 1 Teaspoons Jerk paste for marinating
  • 2 Teaspoons Jerk paste for coating sauce
  • 2 Teaspoons BBQ Sauce
  • 2 Teaspoons Ketchup
  • 2 Tablespoons Oil for frying
  • 1/4 Cup Water for gravy

Instructions
 

  • I prefer to use already pressed extra firm tofu. This way I don't have to go through any trouble of freezing and de-thawing it (for texture reasons) or pressing water out. I simply grab a paper towel and try off any excess water.
    If you're using an unpressed extra firm tofu, wrap it in a towel and press it for about 30 minutes This can be down with a cast iron skillet, heavy books, etc,
    Tear the tofu block into bite sized pieces of your desire. I like to tear them as opposed to cutting them because it allows the flavors to seep in better.
  • Coat your tofu pieces in 1 teaspoon of jerk paste and the corn starch and mix until well combined. The cornstarch will help the tofu to get nice and crispy when fried.
  • Go ahead and heat up a pan with oil and fry your tofu (medium heat) for about 5-6 minutes per side. The tofu is ready once each side is nice and brown. Add in your bbq, jerk paste, ketchup and water and combine for the next 2 or so minutes.

Notes

Store bought jerk paste is very salty. This dish most likely don't need any extra salt to season.
Already pressed Extra firm tofu works best with this recipe to skip the steps of pressing!