SERVES 4
TOTAL TIME: 45 minutes
Canned pigeon peas (popular in West Indian cooking) can be found in most supermarkets; however, black-eyed peas or kidney beans can be substituted if necessary. To make this dish spicier, include the chile seeds and ribs when mincing the chiles.
|
28 |
ounces firm tofu |
|
Salt and pepper |
|
|
1 |
tablespoon curry powder |
|
1 |
onion, diced |
|
2 |
jalapeño chiles, stemmed, seeded, and minced |
|
¼ |
cup vegetable oil |
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1½ |
cups long-grain rice |
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1 |
(15-ounce) can pigeon peas, rinsed |
|
1 |
(14-ounce) can coconut milk |
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1 |
cup plus 3 tablespoons water |
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½ |
cup pineapple preserves |
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2 |
tablespoons lime juice |
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¼ |
teaspoon red pepper flakes |
1. Cut tofu in half lengthwise, then cut each half crosswise into 6 slices. Spread tofu out over paper towel–lined baking sheet and let drain for 15 minutes. Gently pat tofu dry with paper towels, season with salt and pepper, and sprinkle with curry powder.
2. Meanwhile, cook onion, jalapeño, and 2 tablespoons oil in large saucepan over medium-high heat until softened, about 3 minutes. Stir in rice and cook until opaque, about 1 minute. Stir in peas, coconut milk, 1 cup water, and 1 teaspoon salt. Bring to boil, then reduce heat to low, cover, and cook 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 pepper flakes.
4. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of tofu and cook until golden and crisp on all sides, about 5 minutes, turning as needed; transfer to paper towel–lined plate. Repeat with remaining tofu, then return first batch of tofu to skillet. Add pineapple mixture and simmer, turning tofu to coat, until glaze thickens, about 1 minute. Serve with rice.