Caribbean Jerk Tofu With Coconut Rice Recipe

About this recipe

A vibrant dish that combines spicy jerk-marinated tofu with fragrant coconut rice and fresh tropical flavors.

Ingredients

• - Mori-Nu Silken Firm Tofu
• NaN Aroy-D Coconut Milk
• 1 piece Yellow Bell Pepper
• 1 Bunch Spring Onions 1 Bunch
• - Ginger - 100g
• - Ducros Dried Thyme
• 1 L Olive Oil – Organic
• 1 Kg Laila Basmati Rice
• 50G Black Garlic Cloves, 50G
• - Bart Allspice Ground 40g
• - Kikkoman Soy Sauce
• 300G Brown Sugar With Ginger, 300G

Instructions

1. 1. Cut the tofu into cubes, pat dry with a paper towel, and set aside.
2. 2. In a blender, combine ginger, garlic, lime juice, thyme, allspice, soy sauce, brown sugar, and scotch bonnet chili to make the jerk marinade.
3. 3. Toss the tofu cubes in the jerk marinade and let it sit for 15 minutes to absorb the flavors.
4. 4. Rinse the basmati rice thoroughly and cook it in a mixture of coconut milk and water until fluffy.
5. 5. Heat olive oil in a skillet and sauté the marinated tofu until golden and slightly crisp on all sides.
6. 6. In the same skillet, add sliced red bell peppers and spring onions; sauté for 3-4 minutes until tender.
7. 7. Plate the coconut rice and top it with the sautéed tofu and vegetables.
8. 8. Garnish with chopped cilantro and a wedge of lime before serving.