In honor of my Jamaican roots, I made this jerk tofu dish! I was experimenting with different flavor profiles and tofu types, so I used a less firm tofu for this recipe, although I kind of wish I would have used a firmer one, but it still turned out to be delicious. The spice factor is definitely there and the full-bodied flavor is on point!
ATTENTION: This recipe requires 48 hours of prep time! Please plan accordingly!
What You’ll Need:
- 1 cup cooked white rice
- 1/3 of a block of firm organic tofu, cut into cubes (originally I used medium-firm, but I’m putting firm for the recipe because I think it would taste better with firm tofu–up to you!)
- 1/4 of a medium-sized red bell pepper, finely sliced
- 1/4 of a medium-sized green bell pepper, finely sliced
- 1/4 of a medium-sized yellow bell pepper, finely sliced
- 1/2 small yellow onion, chopped
- 1/4 cup Walkerswood spicy Jamaican jerk BBQ sauce for marinade and another 1/4 cup at room temperature for basting the tofu with and for pouring on after you cook it
- 2 teaspoons salt
- 2 tablespoons olive oil
- medium-sized container with air-tight lid (for marinating the tofu)
What to Do:
- In a medium-sized container place the cubed tofu, along with 1/4 cup of the BBQ sauce. Use your hands or a spoon to fully mix the sauce on all the tofu pieces, making sure all pieces are covered. I recommend using your hands so you don’t break the tofu. Put lid on container and place in fridge to marinate for two days or 48 hours.*
- After 48 hours, remove tofu from fridge and set aside to become room temp. once you are ready to make the recipe.
- Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
- Heat a medium-sized skillet on medium heat with 2 tablespoons of olive oil.
- Once oil is hot, add red and green peppers and let peppers cook for approximately 2 2 minutes.
- Add marinated tofu pieces to skillet and stir (careful of oil splatter!).
- Continue cooking but reduce heat to low-medium.
- Add the onion and salt and stir.
- Continue to cook for approximately 5 more minutes, until onions are translucent.
- Continue to cook on low-medium heat for another 2-3 minutes stirring occasionally.
- Reduce heat to a low simmer and baste the tofu pieces with a small amount of the remaining 1/4 cup of sauce but do not use all of the sauce. Let simmer for about 2 more minutes.
- Remove jerk tofu from heat.
- Transfer coked rice to serving dish.
- Spoon jerk tofu over rice and pour remaining sauce over tofu. Bon appetit!
* I marinated the tofu for this recipe for 48 hours but it is not a requirement. However, the flavor difference will be obvious the longer you marinate the tofu. I used less time to marinate this tofu than in my firecracker recipe because this BBQ sauce is actually spicier than the red curry paste — the red curry paste is not as spicy as you may think, although there is some kick there. Most of the spice comes from the jalapeño! (the green curry simmer sauce is not spicy at all, but the flavor is great. The base of the simmer sauce is coconut milk which counters a lot of spiciness). Therefore I did a 2-day marinating time because I didn’t want the spice to overpower the dish. My philosophy with spicy stuff is that the spice-level should add flavor but not be so spicy that you can no longer taste the food. Because what’s the point if your mouth is on fire? Where’s the flavor?
Date posted on Instagram: 3/9/18