In a jug, dissolve the stock cube and coconut in 350ml boiling water.
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.
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.
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.
Return to the pan on medium heat with a generous drizzle of oil and cook until golden and crisp.
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.
In a small bowl mix the mango chutney with 1 tablespoon of water.
Serve the tofu alongside rice& salsa and drizzle mango chutney over the tofu.