Jerk Tofu And Rice Food

AUTHENTIC JAMAICAN JERK TOFU RECIPE

Steps:

• Freeze and thaw tofu and use a tofu press to get the water out. *See Notes in post for why and how to do this if needed.
• Add all the ingredients except the tofu into a blender or food processor and blend until very well combined. Put into a jar.
• Once pressed, slice tofu in half and then half again for 4 equal size pieces (or cube if desired).
• Place tofu into a shallow container that has a lid. Spread 1/4-1/3 cup jerk sauce across and over all sides. Rub into the tofu. Place lid on top and into fridge to marinate overnight or at least 4-6 hours.
• To Grill: Preheat grill to medium (about 400 degrees). Add tofu directly to greased grill grates or to a grill mat. Cook for 8-10 minutes, flipping halfway. To Pan Fry: add 1 tbsp oil to a large skillet and heat over medium low heat. Once hot, add tofu and cook for 8-10 minutes, flipping occasionally to get all the sides.
• Remove and serve with Jamaican rice and peas or desired side dishes.

JERK TOFU AND RICE

Steps:

• Cut tofu into 1 inch slices. Poke each slice with a fork so that marinade can fully penetrate.
• Place tofu into a bag or container.
• Pour about 1/2 the bottle of jerk sauce over the tofu, or enough to cover the tofu completely.
• Add half of the minced onions to the tofu and marinade.
• Allow the tofu to sit for 30 minutes.
• Boil the brown rice.
• Put the rice into a large frying pan and add the pinto beans and the rest of the onions. Put on low heat.
• Add pepper and salt to the rice and pinto beans.
• Drain some of the sauce from the tofu. (DO NOT DRAIN MORE THAN HALF OF THE SAUCE.).
• Add the rest of the tofu and sauce into another large pan on medium high heat.
• Allow the tofu to cook for about 10 minutes.
• Add to rice and beans.
• Raise to medium heat.
• Add garlic powder.
• Add salt and pepper. (I did not put a measurement on these ingredients because you should add according to your taste for salt and pepper.).
• Let it sit for about 7-8 minutes, stirring occasionally.
• Serve!

GRILLED JERK TOFU AND PLANTAINS WITH MANGO SALSA

Steps:

• Tofu
• Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15-30 minutes.)
• Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.
• Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day. Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.
• Salsa
• Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using),and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor just until coarsely chopped, 5-10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.
• Plantains and assembly
• Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.
• Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining ¼ cup oil in a small bowl. Brush cut sides of plantains generously with mixture.
• Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.
• Top tofu and plantains with scallions and serve with salsa and lime wedges.

JERK CHICKEN WITH RICE & PEAS

Steps:

• To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
• Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
• Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
• If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
• To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
• While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
• Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
• Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

EMERIL'S JERK RICE

Steps:

• Heat olive oil in a 2 quart sauce pot on medium-high heat and add the onions. Cook for one minute.
• Add 1/4 teaspoon salt, bell peppers, and habanero. Continue cookign until soft, about 4-6 minutes.
• Add garlic and cook for 30 seconds.
• Add cumin, allspice, cinnamon and another teaspoon salt and rice adn cook until toasted, about 4 minutes.
• Add the white pepper and stock, and bring to a boil, stirring occasionally.
• Cover with a lid and turn the heat to low.
• Continue to cook until rice is done, about 20 minutes.
• Mix in cilantro and serve immediately.