You know a thing or to about food and you know that jerk goes with chicken. (Jerk also goes with the guy or gal who stole your parking spot this morning but never mind that.) Not so! The smoky sweet flavors of jerk cannot be bound by one protein… or non-protein. It coats the tofu perfectly here, sitting atop a bed of sweet coconut rice that'll put all your preconceived food notions to shame. Sorry about the parking spot; we were in a rush.
Line a plate with paper towels. Cut tofu into 1" dice and place on towel-lined plate. Top tofu with more paper towels and press gently but firmly to remove liquid. Leave tofu on towels at least 5 minutes.
While tofu sits, bring a small pot with jasmine rice, coconut, ½ cup water, and ¼ tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem, seed, remove ribs, and thinly slice red bell pepper.
In a mixing bowl, gently toss tofu with cornstarch. Set aside.
Cook the Red Bell Pepper Sauté
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper to hot pan and stir often until slightly tender, 3-4 minutes.
Add slaw, white portions of green onions, garlic, ¼ tsp. salt, and a pinch of pepper. Stir often, 2-3 minutes.
Remove vegetables to a plate.
Wipe pan clean and reserve.
Cook the Tofu
Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Add half the jerk sauce (reserve remaining for plating), green portions of green onions, red pepper flakes (to taste), and a pinch of salt and pepper. Stir to combine, then remove pan from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with red bell pepper sauté and tofu. Drizzle with remaining jerk sauce. Bon appétit!