Sticky Tofu

Name: Sticky Tofu with Pilaf Rice and Mango Chutney
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 North Indian Style Spice Mix; 80 Mango Chutney; 1 Echalion Shallot; 80 Green Beans; 150 Basmati Rice; 2 Medium Tomato; 1 Garlic Clove**; ½ Lemon; 1 Nigella Seeds; 1 Vegetable Stock Powder; 225 Smoked Tofu; 1 Olive Oil; 300 Water for the Rice

with Pilaf Rice and Mango Chutney

Get 50% off 1st box + free snacks for life!

Tags:

Veggie

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

North Indian Style Spice Mix

Mango Chutney

Echalion Shallot

Green Beans

150

Basmati Rice

Medium Tomato

Garlic Clove**

Lemon

Nigella Seeds

Vegetable Stock Powder

225

Smoked Tofu

Not included in your delivery

Olive Oil

300

Water for the Rice

Nutritional information

Energy (kcal)586 kcal

Energy (kJ)2452 kJ

Fat13 g

of which saturates2 g

Carbohydrate90 g

of which sugars28 g

Protein24 g

Salt2.2 g

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

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!