Callaloo White Bean Skillet

• 100 g cooked brown rice — Cooked long-grain brown rice
• 160 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 180 g callaloo greens, chopped — Callaloo-style leafy greens
• 100 g white beans, drained and rinsed — Canned white beans, drained and rinsed
• 80 g red pepper, sliced — Raw red bell pepper
• 60 g light coconut milk — Canned light coconut milk
• 6 g garlic, grated — Raw garlic
• 14 g lime juice — Fresh lime juice
• 0.5 g allspice — Ground allspice
• 8 g avocado oil — Avocado oil

Method

1. 1Press the tofuWrap the drained tofu in a clean towel, press it under a heavy plate for 10 minutes.10 minLook for: The press the tofu stage is complete and ready for the next action.
2. 2Cut it into 2 cm cubesCut it into 2 cm cubes and blot the cut faces dry.Look for: The tofu surfaces are dry and the cubes hold clean edges.Safety: Use a stable weight and keep the pressing setup away from the counter edge.
3. 3Measure ingredients: Mix the sauceMeasure light coconut milk, garlic, lime juice, and allspice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the sauceWhisk the measured light coconut milk, garlic, lime juice and allspice with 45 g water until smooth.45 secLook for: The light coconut milk, garlic, lime juice and allspice sauce has no paste or spice clumps.Safety: Check packaged condiments for allergens.
5. 5Brown the tofuHeat half the avocado oil in a wide skillet over medium-high.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Cook the tofu for 6 minutesCook the tofu for 6 minutes, turning twice, then transfer it to a clean plate.6 minLook for: Tofu has golden dry faces and releases easily.Safety: Use a splatter guard if tofu is damp.
7. 7Caramelize the callaloo greens, white beans and red pepperAdd the remaining avocado oil and callaloo greens, white beans and red pepper.Look for: Everything is evenly positioned and ready for the next action.
8. 8Cook over medium-high for 7 minutesCook over medium-high for 7 minutes, stirring only every 90 seconds.7 minLook for: Browned edges are visible on the callaloo greens, white beans and red pepper, with no pooled liquid.Safety: Keep the skillet handle inward.
9. 9Glaze and finishReturn the tofu, add all the light coconut milk, garlic, lime juice and allspice sauce and the cooked brown rice.Look for: This cooking stage is complete and the food is ready for the next action.
10. 10Toss over medium for 3 minutesToss over medium for 3 minutes until glossy and 165°F.3 min · 165°FLook for: The light coconut milk, garlic, lime juice and allspice sauce clings to the tofu and callaloo greens, white beans and red pepper, and steam rises from the cooked brown rice.Safety: Reheat the cooked brown rice to 165°F and refrigerate leftovers within 2 hours.