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Tofu Rundung

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Ingredients

  • • 1 pack Tofu (cut to cubes)
    • 3 cups of Coconut Milk, ( or less)
    • 2 Garlic Cloves (crushed)
    • ¼ teaspoon of Parsley (dry or fresh) - optional
    • ¼ teaspoon of Basil (dry or fresh) - optional
    • ½ of an Onion (diced)
    • small piece of Ginger
    • 1 of Scallion (fold whole and remove in the end)
    • ½ of Scotch Bonnet Pepper, (or seedless no heat)
    • ¼ teaspoon of Pimento Seeds (whole)
    • ¼ cup of Coconut Oil (any oil)

Cooking Instructions

  1. Slice the tofu into cubes. Lay them on a paper towel allowing the water drain off.
  2. Peel, wash, and prepare all the vegetable.
  3. Put to heat a frying pot for stewing.
  4. Put your stove gauge on flame 6.
  5. After one minute, add oil.
  6. After one, minute more. Fry the tofu one to two minutes on each side, or until golden.
  7. Put the fried tofu aside. Remove some of the oil.
  8. Next, turn the stove gauge on flame 4.
  9. Add the onion, garlic, Scallion, and herbs, slowly stir in and sauté for 15 seconds.
  10. Now, add the coconut milk, stir in, and then pepper, and pimento seeds.
  11. Leave pot uncovered, allow to simmer for 8 to10 minutes or until thicken. On flame high!
  12. Add the fried plantain 3 minutes at the end.
  13. You can add tofu in it. Just fry it with the seasonings.
  14. Serve Tofu Rundung accompaniment with brown rice or boiled yam, pumpkin, potatoes, or bananas.

Coconut Milk "rundung" Reduction Technique to Plant-Based Tofu

Discover how to apply the traditional coconut milk "rundung" reduction technique to plant-based tofu for an authentic Ital delicacy. Watch the video to see how the coconut cream reduces into a rich, savory oil coat over the tofu. The complete ingredient listing is exclusively featured in "JAMAICAN FOOD RECIPES" on Amazon, the largest 8x10 cookbook ever published. Please remember to post a 5-star rating and a comment on Amazon to celebrate this monumental book!

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