HelloHero: Jerk Tofu & Coconut Sauce
with Charred Pineapple Slaw & Crushed Peanuts- Soy
- Peanuts
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
Ingredients
1 sachet
Coriander
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Shredded Cabbage Mix
1 tin
Pineapple Slices
1 sachet
Mild Caribbean Jerk Seasoning
400 g
Firm tofu
(Contains: Soy, May contain traces of allergens, Eggs, Sesame, Crustaceans; )
1 packet
Crushed Peanuts
(Contains: Peanuts, May contain traces of allergens, Sesame, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio; )
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Roughly chop baby leaves. Grate carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients). • Cut plain tofu (see ingredients) into 2cm chunks.
• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. • Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Add mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Transfer to a plate and cover to keep warm.
• Return frying pan to medium heat. Add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar. Simmer, until slightly thickened, 3-4 minutes. • Return tofu to the pan and stir to coat. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby leaves, pineapple, a splash of reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide charred pineapple slaw between plates. Top with Caribbean tofu and creamy coconut sauce. • Garnish with crushed peanuts and tear over coriander to serve. Enjoy!
