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Homemade Jamaican jerk sauce coat crispy tofu and crunchy veggies on top a bed of rice makes for a flavorful packed meal.
Drain tofu and wrap it around paper towels. Press it down with something heavy. Set aside.
How to Press Tofu
How to Press TofuBlend 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 1½ 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.
**You can replace the habaneros with a jalapeño pepper for less spice.
**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.
**If you have some jerk sauce leftover, use it for your next stir fry!
This recipe was created by Healthy Nibbles and Bits.
