Step-by-Step Instructions

1. Gather cooking equipment

   1 min

   Take out a saucepan, a mixing bowl and a large frying pan.

   Equipment: saucepan, mixing bowl, large frying pan

2. Cook the coconut rice

   10 min

   Add the basmati rice to your saucepan and cover with 2x its volume in water and stir in the desiccated coconut . Place over medium-high heat and bring to a boil, then reduce the heat to low. Cover with a lid and cook until fluffy, around 8 minutes.

   Equipment: saucepan, lid

3. Prepare mango avocado salad

   6 min

   Roughly chop the coriander and cut the mango and avocado into small, bite-sized pieces. Add them to your mixing bowl along with the lime pickled cucumber , then drizzle in some of the pickle liquid from the bag to dress the salad. Toss everything together, season with salt and pepper to taste, and set aside.

   Equipment: mixing bowl, knife, cutting board

4. Fry and sauce tofu

   10 min

   Tear the tofu into bite-sized chunks with your hands. Heat a drizzle of oil in your flying pan over medium-high heat. Add the tofu and cook for 5-10 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the pan and turn the heat down to low-medium. Add the jerk sauce and warm through for 30-60 seconds. Take the pan off the heat (to keep the tofu crispy), then add the the tofu back into the pan. Stir gently until the tofu is all evenly coated.

   Equipment: large frying pan

5. Plate and serve

   3 min

   To serve, divide the coconut rice , mango , avocado , and cucumber salad , along with the jerk tofu and any remaining sauce from the pan, between serving bowls. Enjoy!

   Equipment: serving bowls