Caribbean Tofu & Creamy Coconut Sauce
with Bacon 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.
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
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
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
1 packet
diced bacon
Not included in your delivery
olive oil
1.25 cup
water
2 tsp
plain flour
(Contains Gluten; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 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 2P / 1/4 cup for 4P), 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 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• While bacon 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. Cook coconut milk, vegetable stock powder and remaining jerk seasoning and simmer until thickened slightly, 2-3 minutes. Season to taste.
• Add bacon to pineapple slaw. Stir baby spinach leaves through rice. • Divide spinach rice and bacon-pineapple slaw between bowls. • Top with Caribbean tofu, then spoon over coconut sauce. Enjoy!