Best made with:
Jerk Tofu with Rice and Peas
- Extra Firm Tofu
- Ethnic Cuisine
- Dinner
- Vegetarian
A spicy tofu recipe with a Jamaican twist.
Ingredients
| 1 pkg | Sunrise Extra Firm Tofu , cut into strips |
| 2 tbsp. | olive oil |
Jerk Marinade:
| 1 | scotch bonnet , minced |
| 4 | green onions , diced |
| 2 cloves | garlic , minced |
| 1 tbsp. | ginger , minced |
| 1 tsp. | allspice , ground |
| 3 tbsp. | lime juice |
| 1 tsp. | pepper |
| ½ tsp. | salt |
Rice & Peas:
| 2 tbsp. | olive oil |
| 1 small | yellow onion , diced |
| 1 clove | garlic , minced |
| 1 can | kidney beans , drained and rinsed |
| ½ cup | coconut milk |
| 1 tsp. | thyme |
| ½ tsp. | allspice , ground |
| ½ tsp. | black pepper |
| 1 cup | long grain rice |
| 2 cup | vegetable stock |
Directions
- Using a blender or food processor, combine all the jerk marinade ingredients together and purée for 3 minutes. Transfer into a bowl and add the cubed tofu. Place in fridge to marinate for 20 minutes or longer.
- In a pot, sauté the onion for 5 minutes, add the garlic, sauté for 2 minutes more, add the remaining rice & pea ingredients. Bring to a boil and then simmer for 10 minutes or until rice is tender.
- In a frying pan on medium-high heat, add the olive oil and stir fry the marinated tofu until golden brown.
- Serve with the rice & peas.