Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it’s best…
Total time
30
Cuisine
Caribbean
Meal
- mains
Servings
4
Ingredients
Tofu
- 600g tofu (approx ‚Äî doesn’t matter if it’s a bit more or less), sliced around 0.5cm thick, drained and pressed (or just pat down with kitchen roll or clean tea towel to remove water)
- Soy sauce (not needed until the frying stage)
- Nutritional yeast (not needed until the frying stage)
Jerk marinade
If you’re short of time you can pour over a shop-bought jerk marinade, making sure the tofu is covered on both sides
- 2-3 cloves garlic, peeled
- ½ onion, peeled and roughly chopped
- Thumbnail of ginger, peeled
- 1 bunch spring onions, ends removed
- Juice of 1 lime
- 2 tbsp soy sauce
- 2 tbsp veg oil
- 2-3 tbsp brown sugar
- 2 tsp allspice
- ¼ tsp cinnamon (optional)
Rice & Peas
- 300g basmati rice
- 1 x 400g tin coconut milk
- 450ml cold water
- ¼ tsp ground allspice
- 2 sprigs thyme
- 1 tin kidney beans, drained and rinsed
- ½ tsp salt
- 1 bunch spring onions, ends removed and finely sliced
Instructions
Jerk marinade
- Blitz all the ingredients in a high powered blender or food processor until smooth. Don’t be tempted to add water as the sauce needs to be thick.
- Try the marinade and then add more sugar, soy sauce or lime juice if necessary, until the flavours are balanced.
Tofu (marinate)
- Cover the sliced tofu in the marinade (on both sides) and rub it in. Leave in the fridge for a minimum of an hour, ideally.
Rice and Peas
- Put the rice in a medium sized saucepan then rinse in cold water.
- Add all of the ingredients to the pan apart from the kidney beans.
- Put the lid on the pan, bring to the boil and then simmer for 10 minutes.
- Add the kidney beans after 10 minutes and then simmer for another 5 minutes with the lid off.
Tofu (fry)
- Whilst the rice is cooking, heat some oil in a large frying pan on medium heat and then add the marinated tofu slices to the pan.
- Drizzle over a little soy sauce and a sprinkling of nutritional yeast.
- Fry on both sides until golden.
Serve with rice and peas, mango salsa, fresh thyme leaves and fried plantain (fry slices of ripe plantain on either side in a little oil and salt).
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