Jerk Tofu (or Chicken) Stir Fry January 31, 2011Posted by Angela @ Making Food for Friends in meat, vegan.
Whoa, a new post!!!!! I swear, I have been cooking. Just not anything new or exciting. The old standbys. Which are great, but not great for blog entries. I spent some time in the kitchen this weekend have three new posts to write now! The first, our Friday night dinner. This is kind of like one of those Sandra Lee “semi homemade” recipes. I didn’t make my jerk sauce from scratch. I know. Kind of cheated on this one. But I made the rest of it from scratch! So it kind of counts. Get yourself a nice bottle of jerk marinade, and you will be all set.
I made two pans of this, one with tofu and one with chicken. If you are just doing one or the other, it’ll be easier for you.
Jerk Tofu (or Chicken) Stir Fry
1 cup brown rice
2 cups water
1 lb tofu, extra firm, drained and pressed OR 1 lb chicken, cut into stir-fry sized chunks
1 medium onion, diced
3 carrots, diced
1 red pepper, cut into thin strips
1/2 bunch kale, leaves pulled from the thick stem and diced
1 can black beans, drained
3/4 cup jerk marinade
Start your rice, cooking either in a rice maker or on the stove top, covered, over medium-low heat. While the rice is cooking, prep the rest of the meal.
Dice your onion, carrots, and bell pepper. In a hot saute pan, saute the onion in a little olive oil over medium high heat until translucent. Add the carrot, saute another 2-3 minutes, add the bell pepper, and cook for another 3-4 minutes.
Remove the veggies from the pan, and place to the side in a bowl. In the same pan, heat a little more olive oil and cook the tofu (or chicken) until browned and cooked through. The tofu should be crispy on the outside, and the chicken shouldn’t be pink in the middle. Add the veggies back to the pan, add in the chopped kale, drained black beans (don’t leave the beans out! They are a really nice addition) and stir in the marinade.
Serve over brown rice.