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 and sweet and tangy mango chutney. 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)
1 tbsp
Jerk Spice Blend
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high.Wash and dry all produce. 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). Season tofu with salt, pepper and Jerk Spice Blend. Heat a large non-stick pan over medium heat. When hot add 1 tbsp (2 tbsp) oil, then tofu. Cook, flipping once, until tofu is crispy, 2-3 min per side. Transfer tofu to a plate. Set aside. Transfer tofu to a plate. Set 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, then add tofu. Bring to a simmer. Cook, flipping tofu occasionally, until glaze thickens slightly, 2-3 min.Remove from heat.
Meanwhile, thinly slice green onions.Fluff rice with a fork, then add half the green onions and remaining lime zest.
Divide rice, tofu and coleslaw between plates. Spoon any remaining glaze from the pan over top and sprinkle remaining green onions over tofu.Squeeze a lime wedge over top, if desired.
