Jerk Coconut Tofu Callaloo Skillet Recipe

About this recipe

Smoky jerk spices coat golden tofu, then it gets tossed with cabbage and callaloo-style greens for a fragrant island dinner. A light coconut finish brings richness without making the plate feel heavy.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 65G Natoora Root Ginger
• 120G Wagamama Firecracker Stir Fry Sauce
• 200 G Amul Fresh Malai Paneer 200 G
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 1 L Ktc Sunflower Oil
• - Marnoto Hand Harvest Fine Sea Salt
• 190G Natco Garlic Paste, 190G
• 450G Rose Rice Flour, 450G
• 100G East End Black Pepper Whole
• - Fresh Tofu
• 100 g Coriander Leaves
• - Grated Coconut
• 200Ml Dr. Patkar'S - Apple Cider Vinegar With Ginger, Garlic, Lemon, & Honey (200ml)
• 250g Green Chilli
• - Thyme Leaves
• 30 Sachets Bag Nescafé 3 In 1 Original Soluble Ground Coffee Beverage (30 Sachets Bag)
• 30 g Smoked Paprika Powder
• - White Pepper
• - Juice - Pineapple
• 200 ml Mustard Oil
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Press the tofu for a few minutes, then cut it into bite-size cubes and pat the pieces dry.
2. 2. Mix lime juice, allspice, paprika, black pepper, chilli, half the garlic, and half the thyme, then coat the tofu well.
3. 3. Heat the oil in a wide pan over medium-high heat and sear the tofu until the edges turn golden.
4. 4. Add the onion, remaining garlic, cabbage, and amaranth leaves, then stir-fry for 2 to 3 minutes.
5. 5. Sprinkle in the salt and coconut, pour in the water, and cook until the coconut melts into a light glaze.
6. 6. Return the tofu to the pan, toss everything for one minute, then finish with the remaining thyme and a final squeeze of lime.