Jerk Tofu Fingers

AuthorAngela
RatingDifficultyBeginner

Enjoy the flavors of the Caribbean with Jerk Tofu Fingers and Coconut Rice. There are a lot of ingredients in this recipe, but it comes together very quickly and makes enough for leftovers throughout the week. Leftovers reheat quickly and taste great. I like making my own jerk seasoning so I can control the spiciness of the tofu sticks. Regular jerk seasoning would be too spicy for many kids' taste buds, but reduce the spiciness and these tofu fingers are a favorite with kids and adults alike. This recipe requires advanced planning because the tofu must be frozen and thawed to give it the right chewy, meaty texture for these sticks.

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jerk tofu sticks
Yields8 Servings
Prep Time20 minsCook Time24 minsTotal Time44 mins
 2 packages of extra firm tofu*, sliced and frozen overnight (see instructions)
 1 cup brown rice flour
 1 ½ cups soy milk
 1 tbsp onion powder
 1 tbsp garlic powder
 1 tbsp parsley
 2 tsp smoked paprika
 1 tsp allspice
 1 tsp thyme leaves
 ½ - 2 tsp cayenne pepper*
 ½ tsp black pepper
 ½ tsp cumin
 ½ tsp nutmeg
 ½ tsp cinnamon
 1 ½ tsp salt
 1 tbsp brown sugar
1

Remove tofu from the carton. Stand it on its smallest side. Slice tofu lengthwise creating two thin slabs of tofu. Slice into ⅜ inch slices (a little smaller than half).

2

Lay tofu sticks on a tray in a single layer. Freeze slices completely (at least 4 hours). Remove from the freezer a few hours before preparing and let thaw completely. I usually freeze the tofu overnight then defrost it in the fridge during the day before making it for dinner. If I need to thaw the tofu quickly, I place tofu in a warm oven (170 degrees) until thawed.

3

Whisk together soy milk, brown rice flour and all seasonings. *Use ½ a teaspoon cayenne pepper for mildly spicy sticks or more to taste. Let sit for 15 minutes.

4

Pat each tofu stick completely dry on paper towels, gently pressing with the paper towel to remove excess water.

5

Heat a skillet over medium heat. Using a pastry brush, brush the skillet with oil, such as avocado oil. For oil free tofu sticks, use a good non-stick pan and omit oil.

6

Dip each piece of tofu into the batter and cover with a thick coating. Lay to fry in the hot, oiled skillet on one of the wider sides of the stick. Lay each tofu stick at least ½ inch apart.

7

Cook for 3-4 minutes until golden brown, then flip onto the other wide side and cook an additional 3-4 minutes.

8

Notes: Why freeze the tofu? Freezing then thawing tofu removes the water from the tofu and changes its texture. It gets a chewier, meatier texture.

9

Note: This is a large recipe so plan on having leftovers to reheat.

10

To reheat: Heat a skillet to medium heat, lay sticks in a single layer and heat for 2 minutes. Flip and heat another minute or two. Serve.

11

Serving suggestion: Serve with coconut rice and pineapple.

Ingredients

 2 packages of extra firm tofu*, sliced and frozen overnight (see instructions)
 1 cup brown rice flour
 1 ½ cups soy milk
 1 tbsp onion powder
 1 tbsp garlic powder
 1 tbsp parsley
 2 tsp smoked paprika
 1 tsp allspice
 1 tsp thyme leaves
 ½ - 2 tsp cayenne pepper*
 ½ tsp black pepper
 ½ tsp cumin
 ½ tsp nutmeg
 ½ tsp cinnamon
 1 ½ tsp salt
 1 tbsp brown sugar

Directions

1

Remove tofu from the carton. Stand it on its smallest side. Slice tofu lengthwise creating two thin slabs of tofu. Slice into ⅜ inch slices (a little smaller than half).

2

Lay tofu sticks on a tray in a single layer. Freeze slices completely (at least 4 hours). Remove from the freezer a few hours before preparing and let thaw completely. I usually freeze the tofu overnight then defrost it in the fridge during the day before making it for dinner. If I need to thaw the tofu quickly, I place tofu in a warm oven (170 degrees) until thawed.

3

Whisk together soy milk, brown rice flour and all seasonings. *Use ½ a teaspoon cayenne pepper for mildly spicy sticks or more to taste. Let sit for 15 minutes.

4

Pat each tofu stick completely dry on paper towels, gently pressing with the paper towel to remove excess water.

5

Heat a skillet over medium heat. Using a pastry brush, brush the skillet with oil, such as avocado oil. For oil free tofu sticks, use a good non-stick pan and omit oil.

6

Dip each piece of tofu into the batter and cover with a thick coating. Lay to fry in the hot, oiled skillet on one of the wider sides of the stick. Lay each tofu stick at least ½ inch apart.

7

Cook for 3-4 minutes until golden brown, then flip onto the other wide side and cook an additional 3-4 minutes.

8

Notes: Why freeze the tofu? Freezing then thawing tofu removes the water from the tofu and changes its texture. It gets a chewier, meatier texture.

9

Note: This is a large recipe so plan on having leftovers to reheat.

10

To reheat: Heat a skillet to medium heat, lay sticks in a single layer and heat for 2 minutes. Flip and heat another minute or two. Serve.

11

Serving suggestion: Serve with coconut rice and pineapple.

Jerk Tofu Fingers

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