Sweet & Spicy Jerk Tofu Over Fluffy Coconut Rice, With Mango, Avocado & Cucumber Salad

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a saucepan, a mixing bowl and a large frying pan.

STEP 2

Add the basmati rice to your saucepan and cover with 2x its volume in water and stir in the desiccated coconut. Place over medium-high heat and bring to a boil, then reduce the heat to low. Cover with a lid and cook until fluffy, around 8 minutes.

STEP 3

Roughly chop the coriander and cut the mango and avocado into small, bite-sized pieces. Add them to your mixing bowl along with the lime pickled cucumber, then drizzle in some of the pickle liquid from the bag to dress the salad. Toss everything together, season with salt and pepper to taste, and set aside.

STEP 4

Tear the tofu into bite-sized chunks with your hands. Heat a drizzle of oil in your flying pan over medium-high heat. Add the tofu and cook for 5-10 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the pan and turn the heat down to low-medium. Add the jerk sauce and warm through for 30-60 seconds. Take the pan off the heat (to keep the tofu crispy), then add the the tofu back into the pan. Stir gently until the tofu is all evenly coated.

STEP 5

To serve, divide the coconut rice, mango, avocado, and cucumber salad, along with the jerk tofu and any remaining sauce from the pan, between serving bowls. Enjoy!