Peanut and Tofu Curry
Dice the tofu. Heat the oil in a frying pan and brown the tofu on all sides. Meanwhile peel the mango, cut the flesh away from the stone and dice finely. Halve, deseed and dice the tomato. When the tofu is golden brown, take out of the pan and set aside. Peel and finely chop the onion, put into the frying pan with the mango and tomato and sweat until the onion is translucent. Dust with stock granules and add the water. Stir in the peanut butter and bring to the boil, stirring until the peanut butter has melted and the sauce has a creamy consistency. Season with salt and pepper and add chilli powder and curry powder to taste. Add the tofu to the sauce, return to the boil and check the seasoning.
Cook the rice according to the package instructions and spoon into bowls with the tofu curry. Serve garnished with peanuts and coriander.