Mango Chutney Glazed Tofu - HF

With tomato salsa and pilaf rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Halve, peel and thinly slice the shallot.

Step 2

Peel and grate the garlic (or use a garlic press).

Step 3

Trim the green beans then chop into thirds.

Step 4

Drain the tofu then chop into 2cm chunks.

Step 5

Heat a splash of oil in a saucepan over medium heat.

Step 6

Add the shallot, stir and cook until softened, 3-4 mins.

Step 7

Add the garlic, green beans, curry powder and half the nigella seeds, stir and cook for another minute

Step 8

Next add the rice and stir to coat in the spices, Pour in the cold water (see ingredients for amount), stir in the veg stock powder, cover with the lid and bring to the boil on medium-high heat.

Step 9

Once boiling, turn the heat down to its lowest setting.

Step 10

Cook for 10 mins, then remove from the heat.

Step 11

Leave for another 10 mins.

Step 12

The rice will finish cooking in its own steam,

Step 13

Meanwhile, chop the medium tomatoes into small chunks and pop into a bowl.

Step 14

Halve the lemon

Step 15

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.

Step 16

Heat a splash of oil in a frying pan over high heat.

Step 17

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.

Step 18

Toss the tofu frequently to make sure it browns on all sides.

Step 19

Then golden, season with salt and squeeze on the mango chutney and stir gently to coat.

Step 20

Sprinkle on the remaining nigella seeds.

Step 21

Remove from the heat.

Step 22

Fluff the rice up with a fork.

Step 23

Add the tomato salsa and stir in gently

Step 24

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.