15 oz of Mung-Fu https://youtu.be/B252-cKRZ6M
OR
15 oz. firm tofu pressed lightly and patted
Jerk Sauce:
5 green onions
3 garlic cloves
1-inch ginger
1 tsp allspice
1 tsp thyme
½ tsp cinnamon
¼ tsp nutmeg
¼ cup tamari/ coconut aminos
½ cup unsweetened pineapple juice
½ cup of date paste or 6-8 soft Medjool dates and ¼ cup water
1 scotch bonnet, serrano, or habanero (remove seeds)
1 lime juice.
INSTRUCTIONS
PREPARE JERK SAUCE
Combine all the ingredients in a high-speed blender and blend until smooth.
PREPARE MUNG-FU
***If using tofu, drain your tofu and gently press in a clean kitchen towel or paper towel to absorb excess water
Cut Mung-Fu into 1/2 inch slabs. Lay on a parchment-lined baking sheet, leaving space between the pieces of Mung-Fu.
Brush generously with Jerk Sauce
BAKE YOUR MUNG-FU
Bake for 20-30 minutes at 350F, flipping halfway and adding more sauce as necessary.
Remove from oven and add extra sauce if desired.
Enjoy!
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