Caribbean Tofu & Creamy Coconut Sauce
with Pineapple Slaw & Basmati Rice
Give tofu the "Jamaican jerk" treatment and bring the flavours of the Caribbean to your table. For the quintessential experience, serve the seasoned tofu with basmati rice, pineapple slaw and an easy coconut sauce to drizzle over the top.
Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
basmati rice
1 bag
salad leaves
1 packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 tin
Pineapple Slices
1 bag
slaw mix
1 box
coconut milk
1 sachet
vegetable stock powder
1
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
herbs
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
1.5 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to boil. Add basmati rice, stir, cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. • While rice is cooking, pat firm tofu dry with paper towel. Cut tofu into 2cm chunks. Reserve some juice (2 tbs for 2P / 1/4 cup for 4P) from pineapple slices, then drain. • In a medium bowl, combine tofu, 1/2 the mild Caribbean jerk seasoning and a drizzle of olive oil. Season with salt and toss to coat. Set aside.
TIP: The rice will finish cooking in its own steam so don't peek!
• Heat a large frying pan over a high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a plate, then roughly chop pineapple. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook tofu, tossing occasionally, until browned and warmed through 3-5 minutes. Season to taste. Transfer to a plate and cover to keep warm.
• While tofu is cooking, combine slaw mix, pineapple, reserved pineapple juice and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste. • Wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Cook coconut milk, vegetable stock powder and remaining jerk seasoning and simmer until thickened slightly, 2-3 minutes. Season to taste.
• Stir salad leaves through rice. • Divide basmati rice and pineapple slaw between bowls. • Top with Caribbean tofu, then spoon over coconut sauce. • Garnish with crushed peanuts. Tear over herbs to serve.