Sticky Mango Glazed Tofu and Stir-Fried Veg
with Korma Spiced Rice
Our Sticky Mango Glazed Tofu and Stir-Fried Veg is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
280 grams
Firm Tofu
(Contains Soya)
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Onion
1 sachet(s)
Curry Powder Mix
40 grams
Mango Chutney
10 grams
Vegetable Stock Paste
(Contains Celery)
50 grams
Korma Curry Paste
(Contains Mustard)
Not included in your delivery
300 milliliter(s)
Boiled Water for the Rice
50 milliliter(s)
Water for the Sauce
20 grams
Butter
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Boil a half-full kettle.
Pour the boiled water for the rice into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.
While the rice cooks, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the tofu, pepper chunks and sliced onion to the pan. Fry until the tofu is slightly crispy and the veg has softened, 8-10 mins.
Turn frequently to ensure the tofu doesn't burn. Adjust the heat if needed. Season with salt and pepper.
Reduce the heat to medium-high and add the curry powder to the tofu pan. Fry until fragrant, 1 min.
Stir in the mango chutney, vegetable stock paste and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until thickened, 2-3 mins.
Transfer the sticky tofu and veg to a medium bowl and cover with a lid or foil to keep warm.
When the rice is cooked, return the (now empty) frying pan to a medium-high heat and add the korma style paste, butter and honey (see pantry for both amounts) to the pan.
Warm through until the paste is fragrant and the butter has melted, 1 min.
Fluff up the rice with a fork, then transfer it to the frying pan and stir into the korma sauce until the rice is well coated.
Share the korma spiced rice between your serving bowls.
Top with the sticky mango tofu and veg to finish.
Enjoy!
