Glazed Caribbean Tofu with Rice and Pigeon Peas

Serves 4

Pan IconWHY THIS RECIPE WORKS: A glaze made with curry and pineapple preserves, brightened with a little lime juice, ensures this tofu is anything but mild mannered, and it takes just minutes to cook on the stovetop. While the tofu drains, we get our rice side dish going in a saucepan. Enriching the rice’s cooking liquid with coconut milk makes it a creamy, rich companion for the spicy-sweet tofu, and adding onion, jalapeño, and pigeon peas lends complementary flavor, texture, and heartiness. Kidney beans or black-eyed peas can be substituted for the pigeon peas.

2

(14-ounce) blocks firm tofu, cut lengthwise in half, and each half cut crosswise into 6 pieces

Salt and pepper

1

tablespoon curry powder

¼

cup vegetable oil

1

onion, diced

2

jalapeño chiles, stemmed, seeded, and chopped

1½

cups long-grain rice

1

(15-ounce) can pigeon peas, rinsed

1

(14-ounce) can coconut milk

1

cup plus 3 tablespoons water

½

cup pineapple preserves

2

tablespoons lime juice

¼

teaspoon red pepper flakes

1. Lay tofu pieces in single layer on top of several layers of paper towels, cover with several more layers, and top with rimmed baking sheet. Set heavy skillet or Dutch oven on baking sheet and let tofu drain for 10 minutes. Gently press tofu dry with paper towels, season with salt and pepper, and sprinkle with curry powder.

2. Meanwhile, heat 2 tablespoons oil in large saucepan over medium-high heat, add onion and jalapeños and cook until softened, about 3 minutes. Add rice and cook until opaque, about 1 minute. Stir in peas, coconut milk, 1 cup water, and 1 teaspoon salt. Bring to boil, cover, and cook over low heat until rice is tender, about 20 minutes. Season with salt and pepper to taste.

3. Place preserves in medium bowl and microwave until bubbling, about 1 minute. Whisk in remaining 3 tablespoons water, lime juice, and red pepper flakes.

4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of tofu and cook, turning occasionally, until golden, about 6 minutes. Transfer tofu to plate and tent loosely with aluminum foil. Repeat with remaining 1 tablespoon oil and remaining tofu. Return first batch to skillet, add glaze, and toss to coat. Simmer until glaze has thickened, about 1 minute. Serve with rice.