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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.

30 mins
548kcal
Indian
Crispy Mango Glazed Tofu With Saag Aloo Butter Beans
5.0

Ingredients for 2 people

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

Ground turmeric (0.5tsp)
Ground turmeric (0.5tsp)
Curry powder (0.5tbsp)
Curry powder (0.5tbsp)
Ground smoked paprika (2tsp)
Ground smoked paprika (2tsp)
Garlic clove x2
Garlic clove x2
Intense vegetable stock mix (5.5g)
Intense vegetable stock mix (5.5g)
Garam masala (1tsp)
Garam masala (1tsp)
Tomato paste (16g)
Tomato paste (16g)
Spinach (80g)
Spinach (80g)
Umami seasoning (1tbsp)
Umami seasoning (1tbsp)
Solid creamed coconut (25g)
Solid creamed coconut (25g)
Mango chutney (20g)
Mango chutney (20g)
Ginger paste (15g)
Ginger paste (15g)
Cornflour (1tbsp)
Cornflour (1tbsp)
Butter beans (390g)
Butter beans (390g)
Plain tofu (280g)
Plain tofu (280g)
Soy sauce (8ml)
Soy sauce (8ml)
Red chilli
Red chilli
White potato
White potato

You'll also need

Pepper, Vegetable oil, Water, Salt (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

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

Step 1
2.

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

Step 2
3.

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!

Step 3
4.

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

Step 4
5.

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

Step 5
6.

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

Step 6
7.

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

Step 7
8.

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!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
548kcal
Energy
22.1g
Fat
44.4g
Carbohydrate
15g
Fibre
39.6g
Protein
2.8g
Salt

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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