Thursday, August 7, 2008

Jerk Tofu on a Pan-Fried Plantain Cake & topped with Jicama & Currant Slaw (V)

This was good, if I do say so myself, and really very easy to make.  I came across some plantains at the Viet Hoa Market on Cleveland in Memphis, TN, and somehow they ended up in my basket. I can't help myself when I go to that store. I always end up with something new or something that I have not tried to cook before. Plantains were on the list of things I had never tried to cook, but now they have migrated to my list of things I can't wait to cook again. 

The jicama slaw is hot pink, and as most of you know, jicama is usually white. I procured a magical little bag of beet powder from Wild Oats. Anything light in color that you sprinkle the powder on to turns hot pink. It is fun to play with. TCV suggests that you get some for yourself and make a hot pink dinner tonight.

Jerk Tofu:
1 package of firm tofu, cubed and skewered
salt-free jerk seasoning rub
salt
olive oil

Liberally sprinkle tofu with jerk rub and let sit for one hour. Brush with oil and place in a 500 degree oven for 10-15 minutes or until crispy on the outside.
Plantain Cakes:
2 ripe plantains
2 cloves of garlic
1/4-1/2 cup of soy milk
salt to taste

Boil plantains for ten minutes or until soft. Transfer soft plantains to a food processor and add garlic. Blend while adding milk to gain a bread-dough-like consistency. Pat the mixture into hamburger-like patties and pan-fry in a little bit of oil until browned on both sides

Jicama & Currant Slaw:

3 cups of jicama, cut into long matchsticks
juice from one lime
1/4 cup of dried currants
salt to taste
squeeze of agave syrup
1/2 teaspooon of beet powder

Mix all ingredients in a bowl and keep in fridge until you are ready to use.

Assemble this dish by placing one plantain cake in the center of a plate, followed by 5 cubes of jerk tofu. Top the tofu with a handful of slaw and some fresh cilantro. Squeeze a lime onto it, and you are ready to eat.

4 comments:

Bianca said...

I love plantains! And I love the Viet Hoa. I always end up with new stuff too!

So, I gotta know something...your pics are always so beautiful, but as in this case, they often show small gourmet-sized portions. In real life, you do eat more than that, right? If not, then I feel like a big fat cow...

Justin Fox Burks and The Wife said...

i promise you that i do plenty of snacking or "tasting" in the kitchen. the portions on the plate are real, but imagine lots of munching before and after.

Latayy said...

This is an excellent dish. I wanted to showcase jerk tofu for a while but suddenly I am turning into a baker now. I hope the jerk rub is from Jamaica or else it is not jerk.
How did you cope with the heat from the habeneros. Was your jerk dry or wet?

Justin Fox Burks and The Wife said...

i'll admit that I'm a bit of a jerk novice. I smelled lots of seasoning blends then decided on pluto's salt-free authentic jerk seasoning. It is balanced unlike many of the others that had way too much clove. It was plenty hot however, the cold slaw & the starchy plantain cakes made it all even out.

give this recipe a try and let me know how you like it.