Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 16 ounces of extra-firm tofu for at least 30 minutes, then cut it into 1-inch cubes and toss with 2 tablespoons of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.

2. 2

   Heat 1/2 cup of vegetable oil in a large wok or deep pan over medium-high heat until shimmering, then carefully flash-fry the tofu cubes in batches for 3-4 minutes per batch until golden brown and crispy, transferring the cooked tofu to a paper towel-lined plate to drain.

3. 3

   In a small saucepan, combine 1 cup of pureed ripe mango, 2 tablespoons of apple cider vinegar, 1 tablespoon of brown sugar, 1 finely minced Scotch bonnet pepper, 1 minced clove of garlic, 1 tablespoon of grated fresh ginger, and 1/4 teaspoon of allspice, bringing the mixture to a simmer over medium heat for 5-7 minutes until the sauce slightly thickens.

4. 4

   Add the flash-fried tofu to the mango glaze and gently toss to ensure each piece is thoroughly coated, letting it warm through for 1-2 minutes.

5. 5

   In a separate large skillet, melt 1 tablespoon of coconut oil over medium heat, then sauté 1 diced small onion and 1 diced green bell pepper for 5 minutes until softened.

6. 6

   Stir in 2 cups of cooked rice and 1 cup of chopped callaloo leaves into the skillet, cooking for another 3-5 minutes, then incorporate 1/4 cup of coconut milk and season with salt and black pepper to taste, mixing well.

7. 7

   Serve the Flash-Fried Caribbean Mango-Glazed Tofu immediately over portions of the Callaloo Rice.