• 1Vegetable stock cube
• 50gCreamed coconut
• 150gBasmati rice
• 200gTinned sweetcorn
• 280gFirm tofu
• 1TbspSoy sauce
• 2TbspCornflour
• 1Large tomato
• 1Spring onion
• Handful coriander
• 1Lime
• 2TbspMango chutney

Instructions

1. 1

   In a jug, dissolve the stock cube and coconut in 350ml boiling water.

2. 2

   Add rice to a saucepan with the coconut stock and bring to the boil over a high heat. Once boiling reduce the heat to low, cover and cook for 15-17 minutes.

3. 3

   Heat drizzle of oil in a frying pan over a high heat. Drain the sweetcorn and add to the pan. Cook until charred then transfer to a large bowl and set aside.

4. 4

   Pat the tofu dry and tear into large chunks. Put in a seperate bowl and add the soy sauce. Mis well and then coat in cornflour.

5. 5

   Return to the pan on medium heat with a generous drizzle of oil and cook until golden and crisp.

6. 6

   Finely dice the tomato, spring onion & coriander. Add to the charred corn with a drizzle of olive oil and a squeeze of lime juice. Season with salt & pepper.

7. 7

   In a small bowl mix the mango chutney with 1 tablespoon of water.

8. 8

   Serve the tofu alongside rice& salsa and drizzle mango chutney over the tofu.