Meal Kit

Jerk Tofu and Coconut Rice Bowl

with red bell pepper sauté

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Tree Nuts (Coconuts), Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

You know a thing or to about food and you know that jerk goes with chicken. (Jerk also goes with the guy or gal who stole your parking spot this morning but never mind that.) Not so! The smoky sweet flavors of jerk cannot be bound by one protein… or non-protein. It coats the tofu perfectly here, sitting atop a bed of sweet coconut rice that'll put all your preconceived food notions to shame. Sorry about the parking spot; we were in a rush.

In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • Info
    5⅖ fl. oz. Coconut Milk
  • 1 Red Bell Pepper
  • ¾ cup Jasmine Rice
  • Info
    4 fl. oz. Jerk Sauce
  • 4 oz. Slaw Mix
  • 2 Green Onions
  • 3 Tbsp. Cornstarch
  • 2 Garlic Cloves
  • ¼ tsp. Red Pepper Flakes
Contains: Sulfites
Food intolerance information

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)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    Prepare Tofu and Cook Rice

    Line a plate with paper towels. Cut tofu into 1" dice and place on towel-lined plate. Top tofu with more paper towels and press gently but firmly to remove liquid. Leave tofu on towels at least 5 minutes.

    While tofu sits, bring a small pot with jasmine rice, coconut, 1/2 cup water, and 1/4 tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

    Remove from burner and set aside.

    While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    Stem, seed, remove ribs, and thinly slice red bell pepper.

    Mince garlic.

    In a mixing bowl, gently toss tofu with cornstarch. Set aside.

  3. 3

    Cook the Red Bell Pepper Sauté

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper to hot pan and stir often until slightly tender, 3-4 minutes.

    Add slaw, white portions of green onions, garlic, 1/4 tsp. salt, and a pinch of pepper. Stir often, 2-3 minutes.

    Remove vegetables to a plate.

    Wipe pan clean and reserve.

  4. 4

    Cook the Tofu

    Return pan used to cook vegetables to medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.

    Add half the jerk sauce (reserve remaining for plating), green portions of green onions, red pepper flakes (to taste), and a pinch of salt and pepper. Stir to combine, then remove pan from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping rice with red bell pepper sauté and tofu. Drizzle with remaining jerk sauce. Bon appétit!

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