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.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coleslaw mix (carrot, green cabbage, red cabbage) • Basmati rice • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Limes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Jerk spice blend (spices, sugar (brown sugar, maltodextrin, sugar), salt, paprika powder, onion powder, garlic powder, sea salt, herbs, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
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 May contain Wheat)
¾ cup
Basmati Rice
170 g
Coleslaw Cabbage Mix
1 unit(s)
Green Onion
1 unit(s)
Lime
4 tbsp
Mango Chutney
(May contain Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Jerk Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
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.) 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 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 tender and golden, 6-8 min.
- Set tofu aside to rest for 5 min.
- 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 the 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 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 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 in 2 batches if needed.) Cook until golden, 1-2 min per side. Roast tofu in the middle of the oven until tofu is tender and golden, 6-8 min.
Plate tofu in the same way the recipe instructs you to plate the chicken breasts.