Crispy Mango Glazed Tofu With Saag Aloo Butter Beans
You'll blitz up a saag sauce with fragrant spices and vibrant spinach, then toss through butter beans and chopped potato for a high fibre curry. Load with crispy, mango chutney-glazed tofu and scatter with sliced chilli. A source of fibre with at least a third of your recommended daily intake.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient


















You'll also need
Pepper, Vegetable oil, Water, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Crush your garlic open by squashing with the side of a knife and discard the skin
Slice your red chilli[es] finely
Chop your potato[es] (skin on) into small bite-sized pieces
Add the chopped potato to a large heat-proof bowl covered with cling film and put the bowl in the microwave for 5-8 min or until slightly tender

While the potato is cooking, drain your tofu and pat it dry with kitchen paper
Tear the tofu into bite-sized chunks
Add your cornflour to a large bowl with a small splash of water, your ground smoked paprika, umami seasoning, ground turmeric and your soy sauce, then add a generous pinch of pepper and give it a good mix up
Add your torn tofu and toss until everything is well coated – this is your coated tofu

Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat
Once hot, add the coated tofu and cook for 20-22 min, turning occasionally, until golden and crispy – this is your crispy tofu
Tip: Cooking for 4 or more? Use 2 pans!

While the tofu is cooking, wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt
Rinse the wilted spinach under cold running water until it's cool
Once cool, squeeze as much water out of the spinach as you can

Reboil half a kettle and chop your creamed coconut roughly (if required!)
Add your wilted spinach to a food processor with the peeled garlic, your ginger paste and curry powder
Add your garam masala, creamed coconut and tomato paste with a splash of water and blitz until smooth – this is your saag paste

Heat a large wide-based pot over a medium heat with a drizzle of vegetable oil
Once hot, add your saag paste and cook for 1-2 min or until fragrant
Once fragrant, add your butter beans (no need to drain!) with all the bean water, the cooked potato (reserve the bowl!) and 100ml [130ml] [170ml] boiled water
Bring to the boil over a high heat, then reduce the heat to medium and cook for 4-5 min or until the sauce has thickened

Once the sauce has thickened, stir through your vegetable stock mix and set aside for 1-2 min for the flavours to develop – these are your saag aloo butter beans
Once the tofu is ready, add the crispy tofu to the reserved bowl with your mango chutney and a small pinch of salt, then gently stir it together until well coated – this is your crispy mango glazed tofu

Serve the saag aloo butter beans and top with the crispy mango glazed tofu
Garnish with the sliced chilli (can't handle the heat? Go easy!)
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, nut, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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