Crispy Jerk Tofu with Coconut Rice


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 30 minutes. By doing this, it will add so much flavor. Drain and add to the coating, but reserve the marinade for pouring over. For the cornstarch coating, add a bit of the spices to it to complete the flavor profile.

While your tofu is cooking in a wok, it’s time to make the coconut rice! This is a favorite in my house and there is never usually any left over.

Crispy Jerk Tofu with Coconut Rice

A great twist on an authentic Jamaican dish
Course Dinner
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 2 Servings
Author Sareena's Food



  • 350 grams Extra Firm Tofu
  • 1 Green Onion minced
  • 1 Habanero/ 1/4 tsp Habanero Sauce
  • 2 Tblsp Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 1 tsp Orange Rind
  • 1 Orange juiced
  • 1 tsp Lime Rind
  • 1 Lime juiced
  • 1/2 tsp Lemon Rind
  • 1 Lemon juiced
  • 1/4 tsp Ground Allspice
  • 1/4 tsp Ground Cumin
  • 1/8 tsp Ground Nutmeg
  • 1/2 tsp Dried Oregano
  • 1 tsp Ginger grated
  • 1/2 Cup Cornstarch


  • 1 Cup Basmati Rice
  • 1 - 400 ml Can of Coconut Milk
  • 2 Stalks Green Onion crushed
  • 1 tsp Dried Thyme
  • 1 Habanero/Spicy Pepper
  • Pinch of Salt
  • 1/4 Cup Water



  1. Combine the onions, habanero, citrus juices and rinds, garlic, ginger, oregano, allspice, cumin and oil into a bowl.
  2. Wrap the tofu in a tea towel and put under a pot. After pressing the tofu for 20 minutes, cut it into bite size pieces and pour the sauce over. Marinate for 30 minutes at least.
  3. Drain the sauce from the tofu and reserve.
  4. Put the cornstarch into a bowl and add some of the spices if you wish. Toss the tofu and shake off any excess.
  5. Cook a few at a time in a wok over medium heat with a little bit of oil. Do not crowd the wok. When it's removed from the heat, lightly toss in remaining Jerk sauce.


  1. 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.

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