Jamaican Rum Stir Fry with Pork or Tofu
1½ pounds pork tenderloin, thinly sliced
1 small red bell pepper diced
2 cups snow peas
3 medium sliced mushrooms
1 shot of dark rum
2 Tbsp. O&P Ja Makin' Me Crazy Seasoning
2 rings fresh pineapple, in juice, cubed
2 Tbsp. of the pineapple juice
1 Tbsp sesame oil
Step 1: In a large frying pan, heat oil to medium high heat.
Step 2: Add chicken and Jamaican Jerk seasoning - stir fry until chicken is cooked through.
Step 3: Add pineapple, pineapple juice and rum cook until sauce begins to bubble.
Step 4: Add bell peppers, snow peas and mushrooms and continue cooking until soften.
Step 5: Serve over rice or noodles of your choice.
*To make with tofu - For this recipe, we will toss the tofu in cornstarch and pan fried them separately to give the tofu an extra crust.
One 12-oz package of extra firm tofu
4 to 5 T cornstarch
1/2 Tsp Ja Makin Me Crazy Seasoning
Step 1: Drain tofu and wrap it around paper towels. Press it down with something heavy.
Step 2: Chop tofu into 1/2-inch cubes. Pour tofu into a gallon-sized freezer bag and add about 4 tablespoons of cornstarch with Jerk seasoning. Give everything a shake. If all tofu pieces are not coated with cornstarch, add another tablespoon and shake.
Step 3: Heat a skillet or pan over medium-high heat with 1 1/2 teaspoon sesame oil. When the pan is hot, add half of the tofu cubes. The tofu should sizzle upon contact with the pan. Lightly brown each side of the cube (about 2 minutes total cooking time). This should take about 2 minutes. Dish up tofu, add remaining sesame oil to pan, and brown remaining tofu.
Step 4: Add remaining ingredients as above and serve over rice or noodles of your choice.