Jerk Tofu with Coconut Rice
Serves 4
Get ready for tastesplosion. This tofu is quick and simple, the spicy glaze tastes awesome with creamy rice. Unfortunately the rice is kind of laborious (if you don’t like making risotto then sack it off now) but so, so worth it. I’ve made it a couple of times, would like to make a mad amount next time and just freeze individual portions - tastes great on its own, could be microwaved with a bit of raw veg for a quick eat.
1 pack extra-firm tofu, pressed
2 tbsp any brand jerk seasoning
2 tbsp sweet chilli sauce
1 can coconut milk (always remember the ‘World Foods’ isle but for once don’t buy the cheapest, it’ll be watery. Chaokoh is mid-priced and super creamy, and is imported by Double Happiness Wholesale which is really cute)
1 large white onion, roughly chopped
3 or 4 medium red chillis, roughly chopped
5 spring onions, chopped, to serve (optional)
Fry onion and chillis in oil in over medium-high heat for 3 minutes
Add the rice and stir to coat, then add the peas, coconut milk and veg stock
Cook the rice, covered, for about 40 minutes. Quick-cook will be… quicker. The rice will sink to the bottom and require stirring to prevent from burning, every 3 mins or so. Add extra water if it starts to get dry
When the rice is almost ready (like I said, 40 mins or just read the packet), turn heat up and fry uncovered for a further 3-5 mins, stirring, to rid some of the sloppiness
For the tofu (make 10 mins before rice is ready)
Cut tofu into desired shape (slabs are photogenic but I prefer triangles to eat) and dry fry on high for five mins, tossing (lol) so browned on all sides
Add soy, fry for one min then add jerk spice, fry for another min
Turn the heat off and add the sweet chilli sauce, stir to glaze the tofu and leave it where it is cooling while the rice finishes off
Serve together with chopped scallion, if you are so inclined
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