Remove the seeds from the Scotch bonnet pepper and roughly chop. Its advised to wear gloves for this or make sure you thoroughly wash your hands after touching the chilli.
Roughly chop the spring onions, ginger and garlic. Add them to a small food processor with the Scotch bonnet and the rest of the ingredients for the marinade. Blitz into a paste. If you don't have a small food processor you can use a hand blender or even a mortar and pestle.
Cut the tofu into thin slabs around 1 cm thick.
Place the tofu in a bowl and cover in the marinade. Place in the fridge to marinate for at least 30 minutes.
Preheat an oven to 180°C
Place the slices of tofu on a baking tray and spoon over half the remaining marinade. Bake in the oven for 20 minutes until the marinade is starting to turn dark and sticky.
Remove from the oven and turn over each piece and spoon over the remaining marinade.
Place back in the oven for a further 20 minutes.
Serve the tofu with Festival and Caribbean coleslaw.