Name: Glazed Caribbean Tofu with Rice and Pigeon Peas
Total time: 1 h 20 min
Cuisine: Caribbean
Ingredients: 28 ounces firm tofu; 1 tablespoon curry powder; 1½ teaspoons table salt , divided; ¼ teaspoon pepper; 1 onion, chopped fine; 2 jalapeño chiles , stemmed, seeded, and minced; ¼ cup vegetable oil , divided; 1½ cups long-grain white rice; 1 (15-ounce) can pigeon peas , rinsed; 1 (14-ounce) can coconut milk; 1 cup plus 3 tablespoons water , divided; ½ cup pineapple preserves; 2 tablespoons lime juice; ¼ teaspoon red pepper flakes; 2 scallions , sliced thin

Why This Recipe Works

This simple dish is a study in flavor and texture contrasts: crisp, spicy-sweet tofu accompanied by creamy, savory rice and hearty pigeon peas. Incorporating the earthy, nutty flavor of pigeon peas into this comforting dish is as easy as opening a can. We start our rice and peas side dish while the tofu drains, boosting savoriness with jalapenos and onion, and adding coconut milk to the cooking liquid for creaminess. We cook the tofu until golden and crisp and then coat it with a glaze of pineapple preserves, lime juice, and pepper flakes. Served alongside our rich rice, the tofu is anything but mild-mannered.

Instructions

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 20 minutes. Gently pat tofu dry with paper towels, sprinkle with curry powder, ½ teaspoon salt, and pepper.

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 remaining 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.

Microwave pineapple preserves until bubbling, about 1 minute, then whisk in lime juice, pepper flakes, and remaining 3 tablespoons water.

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; 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. Sprinkle with scallions and serve with rice.