Al Pastor Crispy Tofu Bowl
with charred pineapple and kale
Prep & Cook Time: 35-45 min.
Difficulty Level: Intermediate
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Soy
Forget what our birth certificates say, you can call us Al! All joking aside… ok, bad joking aside… al pastor (not a person) hails from central Mexico. The flavors go well with so many foods, including the perfectly crisped tofu in this recipe. Fragrant jasmine rice, healthy kale, and charred pineapple bring this bowl together… speaking of pineapple, why did the pineapple stop in the middle of the road? Because he ran out of juice! (Sorry.)
In Your Box (serves 2)
- 4 oz. Kale
- 4 oz. Pineapple Rings
- 1 Lime
- ½ cup Jasmine Rice
- 1 Shallot
- 2 Tbsp. Cornstarch
- 1 Tbsp. Chipotle Cinnamon Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) yOkgrzOm
You Will Need
- Olive Oil
- 1 Small Pot
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Cook the Rice
Bring a small pot with jasmine rice, 1 cup water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner, cover, and set aside.While rice cooks, prepare ingredients.
Prepare Ingredients and Pickle Shallot
Peel and slice shallot into very thin rounds.Halve and juice lime.Stem kale and coarsely chop.Combine shallot rounds, lime juice, 1 Tbsp. water, and a pinch of salt in a mixing bowl. Refrigerate until serving.
Press Tofu and Char Pineapple
Line a plate with paper towels.Cut tofu into 1/2" dice and place on towel-lined plate. Cover with a paper towel, top with another plate, and place a heavy object on plate to press down on tofu.Place a medium non-stick pan over medium-high heat. Add 1/2 tsp. olive oil and pineapple to hot pan. Sear undisturbed until charred, 2-3 minutes per side.Transfer to a cutting board, let cool, then slice each ring into eight pieces.Wipe pan clean and reserve.
Cook the Kale
Return pan used to char pineapple to medium heat. Add 1 tsp. olive oil and kale to hot pan. Stir occasionally until wilted, 2-3 minutes.Season with 1/4 tsp. salt and a pinch of pepper. Remove from burner and stir kale into cooked rice.Wipe pan clean and reserve.
Cook the Tofu
Toss tofu and cornstarch together in another mixing bowl.Return pan used to cook kale to medium-high heat and 2 Tbsp. olive oil. Add tofu to hot pan. Stir occasionally until crispy and golden brown, 5-7 minutes.Remove from burner and combine with half the seasoning blend. Taste tofu, and add remaining seasoning blend to taste.Plate dish as pictured on front of card, garnishing with pineapple, queso fresco (crumbling with your hands if needed), and sour cream Top with pickled shallot (to taste). Bon appétit!
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