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.

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.

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.

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.

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