SuperQuick Mango Chutney Tofu Bowls
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SuperQuick Mango Chutney Tofu Bowls

SuperQuick Mango Chutney Tofu Bowls

with Cashews and Indian-Style Pilaf

If you are looking for a magnificent dish that's quick to whip up, these sweet and savoury mango chutney-tofu bowls 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 (spices, coriander, garlic powder, salt, chili powder, oleoresin paprika, canola oil, silicon dioxide).

Tags:
SuperQuick
Spicy
Veggie
Allergens:
Soy
Cashews

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.

Preparation Time15 minutes
Cooking Time4 minutes
DifficultyMedium

Ingredients

serving amount

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)

5 g

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*

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Nutrition Values

Calories630 kcal
Fat21 g
Saturated Fat3.5 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber5 g
Protein27 g
Cholesterol0 mg
Sodium840 mg
Trans Fat0 g
Potassium350 mg
Calcium600 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Medium Pot
Measuring Cups
Large Non-Stick Pan
Measuring Spoons

Cooking Steps

Cook rice
1
  • 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.
Prep and cook tofu
2
  • 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 Blend (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.
Glaze tofu
3
  • 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.
Finish and serve
4
  • 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.
5

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. Cook for 6-7 min, turning occasionally, until crispy and browned all over.