Jerk Tofu Wrapped in Collard Leaves

The method of cooking fish in banana leaves inspired this recipe. Banana leaves play the dual role of imparting a floral, sweet, and grassy flavor to the fish as well as keeping it moist. In this recipe, I am more interested in highlighting the slightly bitter-earthy taste and the chewy texture of the collard leaves themselves, along with the tofu that has been soaked in a Jamaican-inspired marinade. Check the technique: After removing the fibrous stems from the collards, I blanch the leaves to soften them a bit. After that, I wrap the leaves around the marinated tofu, adding a sprinkle of crispy garlic before closing it up. Next, I sear the collard packets in a little peanut oil, then serve them over cilantro sauce with a garnish of cilantro leaves and crushed peanuts. If you are having any doubts about the awesomeness of this dish, I will share a quote from Kate Williams, the recipe tester for this book: “My tofu-hating husband loved this, so that’s really saying something!” Use a quality extra-firm tofu like Nasoya. This dish is best eaten with a fork and knife.