Jamaican Jerk Tofu With Dipping Sauce

Makes 6 servings

For tofu marinade:

14-ounce package    extra firm

   tofu, drained and pressed

1/2 Spanish onion

1 fresh jalapeno pepper

12 sprigs of thyme

12 scallions

4 tablespoons fresh ginger, grated

2 tablespoons garlic, chopped

1 teaspoon cinnamon

1 teaspoon nutmeg

3 teaspoons brown sugar

3 teaspoons balsamic

   vinegar

2 teaspoons salt

2 teaspoons black pepper

For dipping sauce:

1 cup ketchup

3 teaspoons Worcestershire

   sauce

3 teaspoons brown sugar

1 teaspoon fresh ginger,

   grated

Juice from lemon

1 Spanish onion, diced finely

1 tablespoon olive oil

1. Cut the block of tofu into six even slices and set aside. Using a food processor, mix the remaining ingredients into a paste. Rub the paste all over all sides of each piece of tofu and marinate for a minimum of three hours.

2. To make the dipping sauce, mix together ketchup, Worcestershire sauce, brown sugar, ginger, and lemon juice in a small bowl and set aside. In a small saucepan over medium heat, saute onions in olive oil until soft. Add the ketchup mixture and simmer for 30 minutes, adding small amounts of water as necessary if the sauce gets too thick.

3. Over medium-high heat, heat a well-greased stovetop grill pan. Arrange the marinated tofu on the heated pan and cook on each side for 3 to 4 minutes until the tofu is heated through and each side has nicely browned grill marks. Serve each piece with some dipping sauce.

- From Benton Peak, chef at Swarthmore College's

Sharples Dining Hall

Note: Chef Peak makes this with tofu from Fresh Tofu in Allentown.

Per serving: 176 calories, 8 grams protein, 26 grams carbohydrates, 15 grams sugar, 5 grams fat, no cholesterol, 1,258 milligrams sodium, 4 grams dietary fiber.