Mango-Glazed Caribbean-Style Tofu
with Creamy Coleslaw and Green-Onion Lime Rice
Taste the Islands with this Caribbean-style tofu, seasoned with our Jerk Spice Blend, then topped with a sweet and umami mango chutney glaze. Creamy coleslaw and zesty green onion-lime rice make every bite an adventure.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Basmati Rice
170 g
Coleslaw Cabbage Mix
1 unit(s)
Green Onion
1 unit(s)
Lime
4 tbsp
Mango Chutney
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Jerk Spice Blend
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season all over with Jerk Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil), then tofu. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer tofu to a parchment-lined baking sheet.
- Bake in the middle of the oven until tofu is golden 10-12 min.
- Set tofu aside.
- Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add coleslaw cabbage mix to bowl with dressing. Toss to coat.
- Reheat the same pan (from step 2) over medium.
- When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper.
- Remove from heat.
- Meanwhile, thinly slice green onions.
- Fluff rice with a fork, then add half the green onions and remaining lime zest.
- Thinly slice tofu.
- Divide rice, tofu and coleslaw between plates.
- Spoon glaze from the pan over tofu and sprinkle with remaining green onions.
- Squeeze a lime wedge over top, if desired.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the chicken breasts. When the pan is hot, add 1 tbsp (2 tbsp) oil), then tofu. Sear and roast tofu in the same way the recipe instructs you sear and roast the chicken breasts, until golden.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.