Sticky Tofu
with Pilaf Rice and Mango Chutney
Ingredients
10 grams
Vegetable Stock Paste
1 sachet(s)
North Indian Style Spice Mix
80 grams
Mango Chutney
1 unit(s)
Echalion Shallot
80 grams
Green Beans
150 grams
Basmati Rice
1 sachet(s)
Nigella Seeds
2 unit(s)
Medium Tomato
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
225 grams
Smoked Tofu
Not included in your delivery
1 tbsp
Olive Oil
300 milliliter(s)
Water for the Rice
Instructions
Pop the kettle onto boil for water to use for the rice. 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, 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 water (see ingredients for amount), add the veg stock powder, stir and cover with a lid. Cook on medium-low heat for 5 mins, then remove the lid and quickly put the green beans on top of the rice. Pop the lid back on, cook for 5 mins more then remove from the heat. Leave for 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the smoky tofu with mango chutney, though some found the smokiness overpowering; the pilaf rice received mixed reviews.
- Ease of prep: Simple to prepare, though some noted the rice needed more water and cooking time than instructed.
- Suggestions: Consider using plain tofu instead of smoked; add more vegetables or spice to the rice for extra flavour.
- Next-day meals: The dish keeps well, with some noting it tasted even better the following day.
- Texture: Ensure the tofu is well-crisped for the best texture; some found it chewy if not cooked properly.
