Jerk-spiced tofu with coconut rice and pineapple salsa recipe
The combination of creamy coconut rice, spicy jerk seasoning and fruity salsa is the perfect way to bring some Caribbean sunshine to your dinner table.
You could also griddle the pineapple before chopping for added sweetness, and add chopped red chilli to the salsa for an extra kick.
Ingredients
For the tofu and rice- 120 g basmati rice
- 1 x 400ml/13.5fl oz can coconut milk
- 1 x 225g/8oz pack smoked tofu, drained, dried and cut into 6 slices (we like Tofoo)
- 2 tsp jerk seasoning
- 1 tbsp sunflower oil
- 200 g pineapple, finely chopped
- 1 red pepper, deseeded and finely chopped
- 4 spring onions (scallions), sliced
- 1 handful of mint leaves
- 1 lime, juice and zest
Details
- Cuisine: Caribbean-inspired
- Recipe Type: Tofu
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Rinse the rice in a sieve under cold water until the water runs clear. Put the rice in a saucepan and add the coconut milk and 50ml/1.6fl oz water.
- Bring to the boil, stirring occasionally so that the rice doesn’t stick to the bottom. Once the liquid is boiling, cover and reduce the heat to the lowest setting and steam for 15 minutes until all the liquid has evaporated and the rice is cooked through.
- For the salsa, mix together the pineapple, red pepper and spring onions. Add the mint, lime zest and juice, stir and leave to sit while you cook the tofu.
- Dry the tofu slices well with kitchen paper and rub each slice with the jerk seasoning.
- Heat a frying pan over a medium heat and add the oil. Fry the tofu slices for 4-5 minutes until the slices are beginning to turn golden brown, but the seasoning has not burnt.
- Serve the jerk tofu with the pineapple salsa and coconut rice.
This recipe is extracted from The Tofoo Cookbook by The Tofoo Co. (Ebury Press, £16.99). Photography by Joff Lee.
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