Mango Chutney Glazed Tofu

Name: Mango Chutney Glazed Tofu with Pilaf Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Echalion Shallot; 1 unit(s) Garlic Clove; 80 grams Green Beans; 225 grams Smoked Tofu; 1 sachet North Indian Style Curry Powder; 1 sachet Nigella Seeds; 150 grams Basmati Rice; 2 unit(s) Medium Tomato; ½ unit(s) Lemon; 2 sachet Mango Chutney; 1 Olive Oil; 300 milliliter(s) Water for the Rice; 10 grams Vegetable Stock Paste

with Pilaf Rice

Tags:Veggie

Allergens:Soya•Celery

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes

Difficulty levelMedium

Ingredients

serving amount

Ingredients

serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

80 grams

Green Beans

225 grams

Smoked Tofu

(ContainsSoya)

1 sachet

North Indian Style Curry Powder

1 sachet

Nigella Seeds

150 grams

Basmati Rice

2 unit(s)

Medium Tomato

½ unit(s)

Lemon

2 sachet

Mango Chutney

10 grams

Vegetable Stock Paste

(ContainsCelery)

Not included in your delivery

Olive Oil

300 milliliter(s)

Water for the Rice

Nutritional information

per serving

per 100g

Energy (kJ)2397 kJ

Energy (kcal)573 kcal

Fat13.0 g

of which saturates5.0 g

Carbohydrate89 g

of which sugars27.0 g

Dietary Fiber2 g

Protein23 g

Cholesterol0 mg

Salt2.48 g

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

InstructionsPDF

Instructions

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the green beans then chop into thirds. Drain the tofu then chop into 2cm chunks.

Heat a splash of oil in a saucepan over medium heat. Add the shallot, stir and cook until softened, 3-4 mins. Add the garlic, green beans, curry powder and half the nigella seeds, stir and cook for another minute.

Next add the rice and stir to coat in the spices. Pour in the cold water (see ingredients for amount), stir in the vegetable stock paste, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Cook for 10 mins, then remove from the heat. Leave for another 10 mins. The rice will finish cooking in its own steam.

Meanwhile, chop the vine tomatoes into small chunks and pop into a bowl. Halve the lemon. Dress the tomatoes with a squeeze of lemon juice and the oil (see ingredients for amount), season with salt and and keep to one side.

Heat a splash of oil in a frying pan over high heat. When the oil is hot, add the tofu pieces and stir-fry until golden brown and crispy all over, 8-10 mins, adjusting the heat if necessary. Toss the tofu frequently to make sure it browns on all sides. When golden, season with salt and squeeze on the mango chutney and stir gently to coat. Sprinkle on the remaining nigella seeds. Remove from the heat.

Fluff the rice up with a fork. Add the tomato salsa and stir in gently. Season to taste with salt, pepper and lemon juice. Share the rice between your bowls and top with the tofu pieces. Spoon the warm mango chutney all over and enjoy!