Caribbean Tofu & Creamy Coconut Sauce

Name: Caribbean Tofu & Creamy Coconut Sauce with Pineapple Slaw & Leafy Rice
Total time: 25 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet baby leaves; 1 packet Slaw Mix; 1 packet Basmati Rice; 1 tin Pineapple Slices; 1 sachet Mild Caribbean Jerk Seasoning; 400 g Firm tofu; 1 packet Coconut Milk; 1 Fresh Chilli; Coriander; Lemon; 1 drizzle olive oil; 1.5 cup water; 1 drizzle white wine vinegar

with Pineapple Slaw & Leafy Rice

Get up to $175 off

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.

Tags:

Plant Based

Allergens:

Soy

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

baby leaves

1 packet

Slaw Mix

1 packet

Basmati Rice

1 tin

Pineapple Slices

1 sachet

Mild Caribbean Jerk Seasoning

400 g

Firm tofu

1 packet

Coconut Milk

Fresh Chilli

Coriander

Lemon

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

1 drizzle

white wine vinegar

Nutrition Values

Calories644 kcal

Energy (kJ)2690 kJ

Fat32.7 g

of which saturates17.3 g

Carbohydrate86.2 g

of which sugars19.9 g

Dietary Fibre3.1 g

Protein32 g

Sodium1050 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

Cooking Steps

• Add 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, cut plain tofu (see ingredients) into 2cm chunks. Thinly slice chilli (if using). 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, 4-5 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, then 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, spoon over creamy coconut sauce and sprinkle with chilli to serve. Enjoy!