Grilled Jerk Tofu with Grilled Plantains with Mango Salsa

epicurious.com

Andrew McCarroll

subheading: Tofu:

2 14-oz. blocks extra-firm tofu, drained

2 small red onions, coarsely chopped

10 scallions, cut into 2" pieces

12 garlic cloves

4 to 6 Scotch bonnet or habanero chiles, seeds removed, or 1 to 2 tsp. Scotch bonnet chile powder

12 sprigs thyme, leaves picked

2 1" pieces ginger, peeled

16 to 20 allspice berries or 2 Tbsp. ground allspice

⅔ cup soy sauce

½ cup (packed) dark brown sugar

½ cup distilled white vinegar

¼ cup fresh lime juice

1 Tbsp. plus 1 tsp. browning sauce (preferably Grace ; optional)

1 Tbsp. freshly ground black pepper

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

½ tsp. freshly grated nutmeg

½ tsp. ground cinnamon

¼ cup avocado oil or vegetable oil

subheading: Salsa:

Juice of 1 lime

1 Scotch bonnet chile or jalapeño, seeds removed

2 cups coarsely chopped ripe mango

⅔ cup coarsely chopped red bell pepper

½ cup coarsely chopped red onion

2 Tbsp. coarsely chopped cilantro

2 tsp. agave nectar or honey (optional)

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

subheading: Plantains and assembly:

¼ cup avocado oil or vegetable oil, plus more for grill

⅔ cup (packed) dark brown sugar

¼ cup distilled white vinegar

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 tsp. freshly ground black pepper

4 very ripe (almost black) plantains, halved lengthwise

Thinly sliced scallions and lime wedges (for serving)

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