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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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