UPDATE: I forgot to mention that this IS a spicy dish, if you don’t prefer spice, I highly recommend that you try one of my other recipes! It was a lovely hot day and I was craving Jamaican food so I thought I would try my hand at making this traditional dish with tofu. It turned out very well and it had so much flavor! The coconut rice with it is a perfect accompaniment with the Jerk seasoning as it reduced the spice. Don’t let the size of the ingredient list scare you from trying this!
The mixture of citrus juices, along with the spice, is perfect together! Yes, I know I should’ve used a habanero instead of a red chili, but I didn’t have any in the house. I ended up adding some habanero hot sauce to it to make it spicier and give that habanero flavor. If you go this route, use sparingly and wear gloves!
Combine the ingredients in a bowl and make sure it is completely combined before adding the tofu. I’ve tried making this without adding the zest and it didn’t have as much flavor, so I don’t recommend skipping this step.
Pour the sauce over the tofu and marinate for AT LEAST 30 minutes. If you can marinate it all day though, that is better. By doing this, it will add so much flavor. Remove the tofu from the marinade, and add to the coating. Make sure that you keep the leftover marinade though.
While your tofu is crisping up, it’s time to make the coconut rice! Yes you keep the pepper and the onion whole. You just want the taste of these without the heat! This is a favorite in my house and is requested frequently!
Crispy Jerk Tofu with Coconut Rice
A spicy & authentic Jamaican dish
- 180 grams Extra Firm Tofu
- 1 Green Onion (minced)
- 2 Tblsp Extra Virgin Olive Oil
- 2 Garlic Cloves
- 1 tsp Orange Rind
- 1 Orange (juiced)
- 1 tsp Lime Rind
- 1 Lime (juiced)
- ½ tsp Lemon Rind
- 1 Lemon (juiced)
- ⅛ tsp Ground Allspice
- ¼ tsp Ground Cumin
- ⅛ tsp Ground Nutmeg
- ½ tsp Dried Oregano
- 1 tsp Ginger (grated)
- 1-2 Tbsp Jerk Sauce
- ½ Cup Cornstarch (for coating tofu just before cooking)
- 1 Cup Basmati Rice
- 1 - 400 ml Can of Coconut Milk
- ¼ Cup Water
- 2 Stalks Green Onion (crushed)
- 1 Habanero/Spicy Pepper (whole)
- 1 tsp Dried Thyme
- Pinch of Salt
Wrap the tofu in a tea towel and put under a pot. After pressing the tofu for 20 minutes, cut it into triangles or bite size pieces.
Combine the onions, citrus juices and rinds, garlic, ginger, oregano, allspice, cumin, jerk sauce, and oil into a bowl.
Pour the sauce over the tofu and marinate for at least 30 minutes.
Drain the sauce from the tofu and reserve.
Put the cornstarch into a bowl and coat the tofu; shake off any excess.
Cook in a fry pan over medium heat with oil, until crispy. Once it is crispy, add the marinade and cook until the sauce is slightly thickened.
While the tofu is frying, it's time to make the rice. Combine coconut milk, water, thyme and salt into a saucepan. Add the rice, green onions and the whole habanero. Do not cut up the onion or habanero. Bring to a boil then reduce to medium - low heat and cook for 15 - 20 minutes, or until all the liquid is gone.