JAMAICAN JERK TOFU BOWLS

JAMAICAN JERK TOFU BOWLS

Spiced coconut rice änd red beäns äre läyered with sweet änd spicy jerk tofu änd pineäpple chunks to creäte these mouth-wätering Jämäicän-inspired bowls. It's like ä trip to the Cäribbeän for your fäce!

Ingredients

• For the Rice änd Beäns
• 1 täblespoon cänolä oil, or änother high heät oil
• 1 smäll onion, diced
• 2 gärlic cloves, minced
• 1 1/4 cups wäter
• 1/2 cup coconut milk
• 1 täblespoon fresh thyme leäves (or 1 teäspoon dried)
• 1/2 teäspoon ällspice
• 1/2 teäspoon sält
• 1 cup long gräin white rice (I used bäsmäti)
• 1 (14 ounce) cän kidney beäns, dräined änd rinsed
• 2-3 scällions, chopped
• For the Jerk Tofu
• 2 täblespoons molässes
• 2 täblespoons lime juice
• 1 1/2 täblespoons soy säuce
• 2 gärlic cloves, minced
• 1 1/2 teäspoons freshly gräted ginger
• 1 häbänero or scotch bonnet pepper, seeded änd minced
• 1 teäspoon ällspice
• 1/4 teäspoon ground cinnämon
• 1 täblespoon cänolä oil, or high heät oil of choice
• 1 (14 ounce) päckäge exträ firm tofu, dräined, pressed änd cut into 1 inch cubes
• 2 cups fresh pineäpple chunks (äbout 1 inch pieces)

Instructions

To Make the Rice and Beans

1. Coat the bottom of a large pot with oil and place it over medium heat.
2. When the oil is hot, add the onion. Sauté for about 5 minutes, until soft and translucent.
3. Add the garlic and sauté for about 1 minute more, until very fragrant.
4. Add the water, coconut milk, thyme, allspice, salt, rice and beans. Raise the heat and bring the liquid to a simmer.
5. Lower the heat until the liquid is at a low simmer. Cover and allow to simmer for about 15 minutes.
6. Allow the pot to sit with the lid on for 5 minutes before uncovering. 
7. Remove the lid, fluff with a fork and stir in the scallions.

To Make the Jerk Tofu

1. While the rice simmers, stir the molasses, soy sauce, lime juice, garlic, ginger, habanero or scotch bonnet pepper, allspice and cinnamon together in a small bowl.
2. Coat the bottom of a large skillet with oil and place it over medium heat.
3. Add the tofu to the skillet in an even layer. Allow to cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.
4. Remove the tofu from the skillet and transfer it to a plate.
5. Add the pineapple to the skillet. Cook for about 3 minutes, flip and cook about 3 minutes more, until softened and lightly browned.
6. Return the tofu to the skillet and pour the sauce over the tofu and pineapple. Flip a few times to coat everything in the sauce.
7. Cook for about 2 minutes more, until the sauce thickens up just a bit.

To Serve

1. Divide the rice and beans among bowls. Top with the tofu and pineapple. Serve.

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