Mild Caribbean Jerk sauce is such a festival of flavours that we had to step up every element of this lively dish. From pineapple-cilantro salsa to sweet coconut rice, each colourful bite is a delight.
Sweet Bell Pepper
Red Onion, chopped
Salt and Pepper*
Preheat the broiler to high (to broil tofu). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut pineapple into 1/4-inch pieces. Core, then cut bell pepper(s) into 1/4-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. In a medium bowl, stir together jerk sauce and 1/2 tsp sugar (dbl for 4 ppl). Set aside.
In a medium pot, combine coconut milk and 1 cup water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, add rice. Reduce the heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, pat tofu dry with paper towel, then cut into 3/4-inch cubes. On a baking sheet, toss tofu with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in middle of oven, until golden, 7-8 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then pineapple, bell pepper and onions. Cook, stirring occasionally, until pineapple softens, 4-5 min. Remove pan from heat. Stir in lime juice and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Set aside.
When tofu is done and lightly-golden, transfer into the medium bowl with jerk sauce mixture. Stir until tofu is coated.
Fluff coconut rice with a fork and season with salt. Stir in lime zest and half the cilantro. Divide coconut rice between plates. Top with jerk tofu and pineapple salsa. Drizzle over any sauce left in the bowl. Sprinkle over remaining cilantro. Squeeze over a lime wedge, if desired.