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.