NOTE: See cookbook for amount of tofu to use
|1 ||medium onion, coarsely chopped (about 1/2 cup)|
|3 ||fresh green chiles, seeds removed for a milder "hot|
|2 tbsp. ||soy sauce|
|1/4 cups ||red wine vinegar|
|2 tbsp. ||brown sugar|
|2 tsp. ||grated fresh ginger root|
|2 ||garlic cloves, minced or pressed|
|1 tsp. ||dried thyme|
|1 tsp. ||ground cloves|
|1 tsp. ||ground cinnamon|
|1/2 tsp. ||ground black pepper|
| lb. ||tofu|
- Place the cakes of tofu between tow flat plates or baking pans. weight the top with a heavy object, such as a book or a can, so that the sides of the tofu bulge slightly but don't split. Let stand for a least 30 minutes. While the tofu is pressing, combine the jerk sauce ingredients in a food processor or blender and purée until smooth. Set aside.
- Preheat the oven to 400º. Drain the pressed tofu. Cut each cake into three slices. Stack the slices and then cut through all three layers on the two diagonals, making an X. This will make 12 triangular pieces from each block of tofu. Gently toss the tofu triangles in the jerk marinade and place them in an non-oiled 8 x 12-inch nonreactive baking dish. Bake for 1 hour, carefully turning the tofu about every 20 minutes.