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Sticky Jerk Tofu with Mango Slaw
Tasty tofu fillets in a spicy Caribbean honey glaze on cabbage, red pepper, mango and coriander
Serves 4 (Estimated) Rating 4/5
Prep Time 25 Minutes Cooking Time 10 Minutes
| Ingredients |
| 2 tbsp Jamaican Jerk Paste |
| 2 tbsp Honey, local if possible |
| 400 g Pressed Tofu, cut into bite sized cubes |
| 2 Limes |
| Salt |
| Black Pepper |
| ½ Red Cabbage, finely sliced |
| 1 Mango, finely sliced |
| 1 Red Pepper, finely sliced |
| 6 Spring Onion, finely sliced |
| Method |
| Heat the grill to medium-high. |
| Now mix the jerk paste and 1 tablespoon honey together in a bowl. |
| Next put the tofu fillets on a foil-lined baking tray. |
| Now brush all over with the jerk/honey sauce. |
| Cook on the top shelf for 8-10 minutes or until they are just cooked through. |
| Meanwhile, put the remaining honey, lime juice and the seasoning in a large bowl and mix together. |
| Next add the red cabbage, mango, pepper, spring onions and coriander. |
| Now toss through the dressing. |
| Serve the salmon on a generous pile of the slaw. |