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 • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Green peas • Cashews (cashews, soybean and/or canola oil) (cashew) • Indian spice blend (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide) • Chicken stock powder (sugars (corn syrup solids, dextrose, sugar), salt, 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.
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 Tree nuts, Cashews May contain Soy, Mustard, Egg, Wheat, Tree nuts, Peanuts, Milk, Sesame, Sulphites)
2 tbsp
Mango Chutney
(May contain Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
1 tbsp
Indian Spice Mix
(May contain Sesame, Soy, Tree nuts, Sulphites, Mustard, Triticale, Milk, Peanuts, Wheat)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Once the water is boiling, add rice and peas, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Heat a large non-stick pan over medium heat.
- Meanwhile, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with Indian Spice Mix, salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
- Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
- Add half the mango chutney (use all for 4 ppl), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (4 tbsp) water to the same pan.
- Cook, stirring often, until glaze thickens and tofu is coated, 1-2 min.
- 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 top of 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 in the same way the recipe instructs you to season the chicken. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
Glaze in the same way the recipe instruycts you to glaze the chicken.