My hunny is from Trinidad and I’m from Miami, but we are now stuck in Ann Arbor, and try to make due with it. One of the ways I try to make this Michigan city feel more like home is to cook Caribbean style food on a regular basis. This recipe for jerk tofu is by far the best one I have ever made. I used no premade sauces, and the flavors were perfectly sweet and spicy. You can adjust the spiciness by adding or lessening the about of chile pepper you use. Oh, and try not to eat it all the first night because the second or third night is when the flavors really start to come together.
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