Caribbean Tofu & Creamy Coconut Sauce
with Pineapple Slaw & Leafy 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 leafy rice, pineapple slaw and an easy coconut saucy to drizzle over the top.
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
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Slaw Mix
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
baby leaves
Not included in your delivery
olive oil
1.5 cup
water
2 tsp
plain flour
(Contains Gluten; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring to the 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 all the water is absorbed, 10 minutes. • While rice is cooking, pat firm tofu dry with paper towel. Cut firm tofu (see ingredients) into 1cm chunks. Reserve pineapple juice (2 tbs for 2 people / 1/4 cup for 4 people), then drain pineapple slices. • In a medium bowl, combine the plain flour, mild Caribbean jerk seasoning and tofu. 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 high heat. • Cook pineapple slices until lightly charred, 2-3 minutes each side. Transfer to a plate, then roughly chop pineapple. • Return pan to medium-high heat with a generous drizzle of olive oil. • When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 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 medium heat with a drizzle of olive oil. Add coconut milk and vegetable stock powder and simmer until thickened slightly, 2-3 minutes. Season to taste.
• Stir baby leaves through rice. • Divide leafy rice and pineapple slaw between bowls. • Top with Caribbean tofu, then spoon over creamy coconut sauce. Enjoy!