All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.)
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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 ½" 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 ½ 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 ¼ 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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