Mango-Glazed Caribbean-Style Tofu
with Creamy Coleslaw and Green-Onion Lime Rice- Soy
- Egg
- Mustard
- Wheat
- Sulphites
- Milk
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Peanuts
- Tree nuts
- Egg
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.
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: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
1 tbsp
Jerk Spice Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, May contain traces of allergens)
1 tbsp
Soy Sauce
(Contains: Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, May contain traces of allergens, Soy, Wheat, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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.) 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.) Pan fry until golden, 2-3 min per side.
- Transfer tofu to a plate. Cover to keep warm.
- 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 it dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) 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. (NOTE: Don't overcrowd the pan; cook tofu in 2 batches if needed.) Pan-fry until golden, 2-3 min per side. Transfer tofu to a plate. Cover to keep warm. No need to bake the tofu after pan-frying.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.
