Caribbean Jerk Tofu Bowls with Coconut Lime Rice

Method

How to make it

1. 01

   In a medium bowl, toss tofu cubes with jerk seasoning until evenly coated. Let marinate at room temperature for 15 minutes.

2. 02

   While tofu marinates, combine rinsed jasmine rice, coconut milk, water, lime zest, lime juice, and salt in a medium saucepan. Bring to a boil, then reduce heat to low and cover. Simmer gently for 15 minutes or until rice is tender and liquid absorbed. Remove from heat and let sit, covered, for 5 minutes.

3. 03

   In a small bowl, combine red onion, white vinegar, and sugar. Stir until sugar dissolves. Set aside to pickle while cooking.

4. 04

   Heat vegetable oil in a large nonstick skillet over medium-high heat. Add marinated tofu in a single layer without crowding. Sear without moving for 3-4 minutes until deep golden brown on one side. Flip and cook another 3-4 minutes until all sides are crispy and tofu is heated through.

5. 05

   Fluff coconut lime rice with a fork. Gently fold in black beans and diced red bell pepper.

6. 06

   Drain pickled onions from excess liquid. Divide rice mixture evenly among four bowls. Top each with seared tofu and a spoonful of pickled onions. Garnish with chopped cilantro.