Sticky Mango Glazed Tofu and Stir-Fried Veg

While the rice cooks, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the tofu, pepper chunks and sliced onion to the pan. Fry until the tofu is slightly crispy and the veg has softened, 8-10 mins. 

Turn frequently to ensure the tofu doesn't burn. Adjust the heat if needed. Season with salt and pepper.

Reduce the heat to medium-high and add the curry powder to the tofu pan. Fry until fragrant, 1 min.

Stir in the mango chutney, vegetable stock paste and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins.

Transfer the sticky tofu and veg to a medium bowl and cover with a lid or foil to keep warm.

When the rice is cooked, return the (now empty) frying pan to a medium-high heat and add the korma style paste, butter and honey (see pantry for both amounts) to the pan. 

Warm through until the paste is fragrant and the butter has melted, 1 min.

Fluff up the rice with a fork, then transfer it to the frying pan and stir into the korma sauce until the rice is well coated.