Caribbean Tofu, Chicken & 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
jasmine rice
½ packet
firm tofu
(Contains: Soy; May be present: Eggs, 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
chicken breast
Not included in your delivery
olive oil
1.25 cup
water
2 tsp
plain flour
(Contains: Gluten; )
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 (see ingredients) into 2cm chunks. • In a medium bowl, combine the plain flour, mild Caribbean jerk seasoning and tofu. Season with salt and toss to coat. Set aside. • Cut chicken breast into 2cm chunks. Reserve some juice (2 tbs for 2P / 1/4 cup for 4P) from pineapple slices, then drain.
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. Tranfer 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 high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken 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 and vegetable stock powder and simmer until thickened slightly, 2-3 minutes. Season to taste.
• Stir baby spinach leaves through rice. • Divide spinach rice and pineapple slaw between bowls. • Top with Caribbean tofu and chicken, then spoon over coconut sauce. Enjoy!
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