Make the jerk marinade first, so that the tofu can marinate while the rice & peas are cooking. Scotch bonnet & habanero chiles are extremely hot, so adjust to your own taste.
2 fresh Scotch bonnet or habanero chiles, seeded and finely chopped
1 medium yellow onion, coarsely chopped
8 scallions, coarsely chopped
4 garlic cloves, peeled and crushed with the flat side of a large knife
3 tbsp finely chopped fresh thyme
1/4 cup packed brown sugar
2 tbsp ground allspice
1 tbsp sea salt
1 1/4 tsp ground nutmeg
1 tsp ground cinnamon
1/2 cup distilled white vinegar
1/4 cup Braggs or soy sauce
1/4 cup fresh lime juice, plus lime wedges for serving
1/4 cup vegetable oil, plus more for frying
Freshly ground black pepper to taste
30 oz extra firm tofu, drained, patted dry with paper towels and cut into large, thick slices
Process chiles, onion, scallions, garlic and thyme in a food processor until mixture forms a coarse paste. Add the brown sugar, allspice, sea salt, nutmeg, cinnamon, vinegar, Braggs/soy sauce, lime juice, oil and pepper. Process until mixture is smooth. Transfer marinade into a large bowl. Add sliced tofu and toss to coat. Cover with plastic wrap and refrigerate while the rice & peas are cooking. Allow the tofu and marinade to return to room temperature before cooking.
While the tofu is marinating...make the rice & peas.
Jamaican Rice & Peas
This rice dish is a nice, mild compliment to the heat of the jerk tofu. There is no need to soak the kidney beans before cooking.
3/4 cup dried red kidney beans, rinsed and drained
3 large garlic cloves, peeled and crushed with the side of a large knife
1 can (14 oz.) unsweetened coconut milk
2 cups water
2 1/2 cups long grain rice
3 scallions, finely chopped
1 1/2 tsp finely chopped fresh thyme
1 tbsp sea salt, plus more to taste
Freshly ground pepper to taste
Bring the beans, garlic, coconut milk and 2 cups of water to a boil in a medium sauce pan. Reduce heat to low. Cover and cook for about 1 hour and 45 minutes or until beans are tender, but not mushy. Stir in 2 1/2 cups water, rice, scallions, thyme and 1 tbsp sea salt. Season with pepper. Bring mixture to a boil. Stir once and then reduce heat to low and cover. Cook, covered, without stirring, until all liquid has been absorbed, about 20 minutes. Let stand, covered, for 15 minutes before fluffing mixture with a fork. Season with salt and pepper to taste.
When the rice is ready, remove the tofu from the marinade. Heat a large frying pan over medium heat with 1 tbsp vegetable oil. Add the tofu and marinade, cook until both sides of tofu have browned and marinade has reduced a bit. Serve tofu and rice with rum punch, lemonade or cold beer. Enjoy!