SuperQuick Spicy Mango Chutney Tofu Bowls
with Cashews and Indian-Style Rice Pilaf
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
¾ cup
Basmati Rice
(May contain traces of: Wheat, Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Sulphites, Soy)
56 g
Green Peas
7 g
Cilantro
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Wheat, Egg, Milk, Mustard, Peanuts, Sesame, Sulphites, Soy)
2 tbsp
Mango Chutney
(May contain traces of: Wheat, Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Sulphites, Soy, Gluten)
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Wheat, Milk, Mustard, Peanuts, Tree nuts, Sesame, Sulphites)
4.5 g
Indian Spice Mix
(Contains: Mustard May contain traces of: Wheat, Milk, Peanuts, Tree nuts, Sesame, Sulphites, Soy)
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 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high.
- 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, stir in rice and peas, then reduce heat to low. Cover and cook for 13-15 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 (1/4 cup) 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 from the pan over top of tofu.
- Sprinkle cashews and remaining cilantro over top.
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.
