Mango Chutney Glazed Tofu

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.