Afternoon Vibes

Forbidden Fried Black Rice w/ Jerk Tofu

While making this recipe, I learned a lot about the origins of Black Rice. Did you know that Black Rice was reserved for the wealthy and upper class? Hence the name "forbidden". Of course, I can't personally account for the truth behind this lesson, but I am glad that this rice is no longer forbidden. I love this rice and the rich nutty flavor that it has.

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Ingredients

3 cups "forbidden" black rice
1 block extra firm tofu

‍

Jerk Marinade

1/2-1 scotch bonnet OR habanero pepper deseeded
3 Tbsp coconut amino
1 Tbsp + 2 tsp jerk seasonin
2 tsp refined coconut oil
2 tsp lime juice
to taste salt & pepper

‍

Additional Ingredients

2 tsp fresh minced garlic
1 tsp fresh finely chopped ginger
2 Tbsp refined coconut oil
1/4-1/2 chopped red bell pepper
1/4-1/2 chopped green bell pepper
1/2 cup lima beans
1/4 cup coconut amino
to taste salt & pepper

‍

Mango Cilantro Sauce

1 Tbsp + 1.5 tsp lime juice
1 roughly chopped mange
1 handful fresh cilantro
to taste salt & pepper

‍

Directions

Start cooking the black rice, according to the package, while you complete the other steps
Cut tofu into cubes and place into a bowl
Blend marinade ingredients in a high speed blender. TIP: Adjust the level of spice by adding more scotch bonnet pepper
Pour the marinade over the tofu cubes. Stir to coat and allow the tofu to marinate for 15-30 minutes (or longer, if you want to prep in advance of cooking)
Grill the tofu cubes in a grill pan OR cook in a cast iron skillet, until preferred doneness (I like my tofu crispy). Set aside
In a pan, sauté garlic and ginger in coconut oil
To the pan, add red bell pepper, green bell pepper, and lima beans. Cook for 5-10 minutes on low-medium heat. Then add coconut amino and tofu. Salt & pepper to taste
For the sauce, blend together lime juice, chopped mango, cilantro, and salt & pepper. Enjoy!

‍

Note: I use refined coconut oil for this recipe, because it is being cooked

Shopping List

Ingredients

3 cups "forbidden" black rice
1 block extra firm tofu

‍

Jerk Marinade

1/2-1 scotch bonnet OR habanero pepper deseeded
3 Tbsp coconut amino
1 Tbsp + 2 tsp jerk seasonin
2 tsp refined coconut oil
2 tsp lime juice
to taste salt & pepper

‍

Additional Ingredients

2 tsp fresh minced garlic
1 tsp fresh finely chopped ginger
2 Tbsp refined coconut oil
1/4-1/2 chopped red bell pepper
1/4-1/2 chopped green bell pepper
1/2 cup lima beans
1/4 cup coconut amino
to taste salt & pepper

‍

Mango Cilantro Sauce

1 Tbsp + 1.5 tsp lime juice
1 roughly chopped mange
1 handful fresh cilantro
to taste salt & pepper

‍

Directions

Start cooking the black rice, according to the package, while you complete the other steps
Cut tofu into cubes and place into a bowl
Blend marinade ingredients in a high speed blender. TIP: Adjust the level of spice by adding more scotch bonnet pepper
Pour the marinade over the tofu cubes. Stir to coat and allow the tofu to marinate for 15-30 minutes (or longer, if you want to prep in advance of cooking)
Grill the tofu cubes in a grill pan OR cook in a cast iron skillet, until preferred doneness (I like my tofu crispy). Set aside
In a pan, sauté garlic and ginger in coconut oil
To the pan, add red bell pepper, green bell pepper, and lima beans. Cook for 5-10 minutes on low-medium heat. Then add coconut amino and tofu. Salt & pepper to taste
For the sauce, blend together lime juice, chopped mango, cilantro, and salt & pepper. Enjoy!

‍

Note: I use refined coconut oil for this recipe, because it is being cooked

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