• Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high. 
• Wash and dry all produce. 
• When the water is almost at a boil, using a strainer, rinse rice until water runs clear. 
• To the boiling water, stir in rice and peas, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. 
• Remove from heat. Set aside, still covered.
  

• Heat a large non-stick pan over medium.
• Meanwhile, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt, pepper and half the Indian Spice Mix (use all for 4 servings).
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu.
• Cook for 6-7 min, turning occasionally, until crispy and browned all over.

• To the same pan, add half the mango chutney (use all for 4 servings), remaining stock powder, 1/8 tsp (1/4 tsp) pepper and 2 tbsp (1/4 cup) water.
• Cook for 30 sec, stirring often, until glaze thickens and tofu is coated.

• Meanwhile, finely chop cilantro.
• Fluff rice with a fork, then stir in half the cilantro.
• Divide rice and tofu between bowls.
• Spoon any remaining glaze from the pan over top of tofu.
• Sprinkle cashews and remaining cilantro over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over.