Ingredients for Jerk tofu wrapped in collard leaves

• 120 g onion, chopped

• 3 spring onions, thinly sliced

• 15 ml fresh ginger, minced

• 15 ml garlic, minced

• 30 g muscovado sugar

• 15 ml ground allspice

• 5 ml freshly grated nutmeg

• 15 ml freshly ground black pepper

• pinch of cayenne pepper

• 2 Scotch bonnet or habanero chiles, stemmed, deseeded, minced

• 30 ml fresh lime juice

• 30 ml apple cider vinegar

• 90 ml shoyu

• 60 ml coconut oil

• 30 ml fresh thyme, minced

• fine sea salt

• 180 ml olive oil

• 16 garlic cloves, thinly sliced

• 2 garlic cloves, minced

• 45 ml extra-virgin olive oil

• 1 g ground coriander

• 1 g coarse sea salt, plus more as needed

• 30 g fresh coriander leaves, tightly packed

• 30 ml fresh lemon juice

• ½ jalapeño

• 2 blocks (400–450 g) extra-firm tofu

• 480 ml jerk marinade

• 20 g fine sea salt, plus more as needed

• 16 large collard leaves, tough part of the stem removed

• 120 g arrowroot powder

• peanut oil, for frying

• 60 ml garlic chips

• coriander sauce

• coriander leaves, for garnish

• crushed peanuts, for garnish

How to make Jerk tofu wrapped in collard leaves

Méthode

1. Combine all the ingredients except the salt in a food processor. Add 60 ml of water and purée until well combined. Season with salt to taste. Store in an airtight container in the refrigerator until ready to use, for up to 1 week.

2. Warm the olive oil in a medium frying pan over low heat. Add the garlic and cook, stirring occasionally, until crispy and golden brown, about 8–10 minutes. Strain the oil through a fine-mesh sieve into a bowl, reserving the garlic chips. Use immediately or store in separate airtight containers in the refrigerator for up to 1 week.

3. Combine the garlic, olive oil, coriander, and salt in a small frying pan. Bring to a simmer over medium heat and cook just until the garlic is fragrant, about 1½ minutes. Remove from the heat and let cool.

4. Transfer the oil mixture to a blender. Add the coriander, lemon juice, jalapeño, and 60 ml of water, then blend until smooth. Season with additional salt to taste if necessary. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

5. Press the tofu to extract excess water, making it firmer and allowing it to absorb the marinade more easily. Wrap the block of tofu in a clean kitchen towel (or paper towels), place it in a large bowl or clean sink, and weigh it down with something heavy (like a 800 g can of tomatoes) for 20 minutes, turning the block over after 15 minutes.

6. Place one block of tofu on a cutting board. Cut it in half horizontally, then cut vertically down the centre to yield four pieces. Repeat with the second block of tofu.

7. Pour the marinade into a large baking dish, adding just enough water to ensure it is runny, if necessary. Arrange the tofu in the marinade in a single layer. Cover and refrigerate for 8 hours or overnight, flipping the tofu every 30 minutes for the first 2 hours. Remove the tofu from the marinade, scrape off any excess, and transfer to a large plate. Strain the marinade through a fine-mesh sieve and set aside.

8. Bring 2 litres of water to a boil in a large pot over high heat. Add 1 tablespoon of salt. Blanch the collard leaves, one at a time, for 30 seconds each, then lay them flat on clean kitchen towels to dry.

9. Combine the arrowroot and the remaining 2 teaspoons of salt in a pie plate. Mix well. Coat each side of the tofu pieces with the arrowroot, shake off any excess, and transfer them to a second large plate.

10. Lightly coat the bottom of a large cast-iron frying pan with peanut oil and heat over medium-high heat until shimmering. Add half the tofu and fry until golden brown, about 2–3 minutes. Gently flip each piece with a spatula and fry until golden brown on the second side. Lightly sprinkle both sides of the tofu with salt and transfer to a rack. Repeat to fry the remaining tofu. Wipe the frying pan clean.

11. On a clean work surface, arrange two collard leaves lengthwise, overlapping each other by an inch. Place one piece of tofu in the centre of the leaves. Smear 2 heaping tablespoons of the reserved marinade on top of the tofu, sprinkle a heaping teaspoon of garlic chips on top, then fold the leaves around the tofu to create a packet. Repeat with the remaining collard leaves and tofu.

12. In the same frying pan, warm 2 tablespoons of peanut oil over medium-high heat, tilting the pan to coat it evenly. Place the packets in the frying pan, folded-side up, and cook for about 1 minute. Gently flip each packet with a spatula, cover the frying pan with a lid or some foil, and cook for about 5 minutes to warm through.

13. To serve, spread some coriander sauce over four plates and place two tofu packets on each plate. Garnish with coriander leaves and peanuts, then serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.