SuperQuick Spicy Mango Chutney Tofu Bowls
with Cashews and Indian-Style Pilaf
If you are looking for a mango-nificent dish that's quick to whip up, these sweet and savoury mango chutney tofu bowls certainly fit the bill.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Basmati rice • Green peas • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Cashews (cashews, soybean and/or canola oil) (cashew) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Cilantro • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain: Wheat)
¾ cup
Basmati Rice
56 g
Green Peas
7 g
Cilantro
28 g
Cashews, chopped
(Contains: Cashews May contain: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
2 tbsp
Mango Chutney
(May contain: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
7.5 g
Chicken Stock Powder
(Contains: Soy May contain: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
4.5 g
Indian Spice Mix
(Contains: Mustard May contain: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a medium pot, add 1 cup (2 cups) water and half the stock powder. Cover and bring to a boil over high heat.
- Wash and dry all produce.
- When the water is almost at a boil, using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice and peas, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium.
- Meanwhile, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt, pepper and half the Indian Spice Mix (use all for 4 servings).
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- To the same pan, add half the mango chutney (use all for 4 servings), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (4 tbsp) water.
- Cook for 30 sec, stirring often, until glaze thickens and tofu is coated.
- Meanwhile, finely chop cilantro.
- Fluff rice with a fork, then stir in half the cilantro.
- Divide rice and tofu between bowls.
- Spoon any remaining glaze over tofu.
- Sprinkle with cashews and remaining cilantro.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.