Sticky Tofu Pilaf

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

with Mango Chutney

Recipe Development TeamPublished on August 10, 2018

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Going meat-free has never been easier with recipes like our sticky tofu and fragrant pilaf rice! Mango chutney lends a delicious sweet and tangy taste that’s perfect with satisfyingly crispy tofu. Throw in some fresh veggies and it seems we’ve got a winner!

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

Echalion Shallot

Garlic Clove**

150

Green Beans

225

Smoked Tofu

North Indian Style Spice Mix

Nigella Seeds

150

Basmati Rice

KNORR Vegetable Stock

Medium Tomato

Flat Leaf Parsley

Lemon

Mango Chutney

Not included in your delivery

Olive Oil

300

Water for the Rice

Nutritional information

Energy (kcal)585 kcal

Energy (kJ)2448 kJ

Fat13 g

of which saturates2 g

Carbohydrate90 g

of which sugars31 g

Protein24 g

Salt4.3 g

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

Utensils

•Chopping Board

•Sieve

•Knife

•Medium Saucepan

•Grill Pan

•Lid

•Bowl

•Plate

Cooking Instructions and Tips

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 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 pot, 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. Roughly chop the parsley (stalks and all) and halve the lemon. Stir half of the parsley into the tomato bowl and season with salt and a squeeze of lemon juice. Stir in the oil (see ingredients for amount) 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 nuggets. Spoon the warm mango chutney all over and finish with a sprinkle of parsley.