Introduction
This is hands down the most basic recipe I’ve ever written, but it’s also one I find myself coming back to again and again. It was born out of pure necessity—I had 15 minutes to make and eat a pre-training meal before jumping on a work call. I needed something easy, high in carbs, with a bit of protein and colour, and this was what was concocted.
For something so simple, it’s unbelievably good and since then it’s become a staple in our house for those days when time is not on our side, but we still need a solid meal.
You’ll need an air fryer, but if you don’t have one, a pan works too (just add 5 extra minutes).
Ingredients (Serves 2)
- 1 Pack Microwave Rice
- 1 Handful Frozen Peas
- 1 Block Firm Tofu
- 2 Tablespoons of Mango Chutney
- 1 Teaspoon of Almond or Peanut Butter
- 1 Teaspoon Soy Sauce
- ¼ Teaspoon of Mild Curry Powder
- ¼ Teaspoon Smoked Paprika
Steps
1. Tofu first – Chop the tofu into cubes (think fancy chocolate box size) and pop it in the air fryer at full whack (200°C/400°F) for 10 minutes (If using a pan, cook on medium-high heat until golden and crispy (~15 minutes).
2. Boil the kettle – You’ll need it in a sec.
3. Make the sauce – In a mug, mix mango chutney, nut butter, soy sauce, curry powder, and smoked paprika. Stir well, then gradually add 2-3 tbsp boiling water to loosen it into a sauce (You want it pourable but not watery).
4. Microwave the rice – Follow pack instructions (usually 2-3 minutes).
5. Sort the peas – Throw the frozen peas into a mug, cover with boiling water, and let sit for 30 seconds and then drain.
5. Assemble – Rice in a bowl, mix in peas, top with the crispy tofu, drizzle over the sauce. Done, what a treat!
