For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Multipurpose Steamer, add rice, 1 1⁄2 cups water, and canned pineapple, including juice. Top with tray; microwave uncovered, on high, for 20 min, or until tender.
- Meanwhile, heat oil in Wok over high heat. Drain tofu and pat dry using paper towels. Cut into cubes. Pan-fry until golden brown on some sides, about 6–7 min.
- Reduce heat to medium-high; add coconut milk, remaining 1 cup water, and seasoning. Simmer until heated through, stirring occasionally. Stir in tahini.
- Meanwhile, de-stem and roughly chop kale—you should have about 8 cups. Add kale in increments, stirring until wilted. Serve with rice.
To get tofu extra crispy, layer paper towel around block of tofu. Place heavy items—cutting board, cookbooks, or bowls—to weigh down tofu and remove extra moisture. If you have time, let sit 20 min.
Make pineapple coconut rice—swap 1 1⁄2 cups water with coconut milk.
This is a perfectly balanced plate.
Per serving: Calories 500, Fat 15 g (Saturated 6 g, Trans 0 g), Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 75 g (Fibre 8 g, Sugars 16 g), Protein 23 g.
20 min
4 servings
$2.80/serving
20 min4 servings$2.80/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Multipurpose Steamer, add rice, 1 1⁄2 cups water, and canned pineapple, including juice. Top with tray; microwave uncovered, on high, for 20 min, or until tender.
- Meanwhile, heat oil in Wok over high heat. Drain tofu and pat dry using paper towels. Cut into cubes. Pan-fry until golden brown on some sides, about 6–7 min.
- Reduce heat to medium-high; add coconut milk, remaining 1 cup water, and seasoning. Simmer until heated through, stirring occasionally. Stir in tahini.
- Meanwhile, de-stem and roughly chop kale—you should have about 8 cups. Add kale in increments, stirring until wilted. Serve with rice.
To get tofu extra crispy, layer paper towel around block of tofu. Place heavy items—cutting board, cookbooks, or bowls—to weigh down tofu and remove extra moisture. If you have time, let sit 20 min.
Make pineapple coconut rice—swap 1 1⁄2 cups water with coconut milk.
This is a perfectly balanced plate.
Per serving: Calories 500, Fat 15 g (Saturated 6 g, Trans 0 g), Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 75 g (Fibre 8 g, Sugars 16 g), Protein 23 g.
