Sticky Mango Tofu, Coconut Rice & Sweetcorn Salsa

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Boil the kettle. Dissolve the veg stock and coconut cream in 350ml (700ml) boiled water. Add the rice to a saucepan with the coconut stock and bring to the boil over a high heat. Once bailing, reduce the heat to low and cook, covered, for 15-17 minutes until the rice is cooked. Drain the sweetcorn and add it to a large frying pan with a drizzle of olive oil. Cook over a high heat for 5-6 minutes until charred, then transfer to a large bowl and save the pan. Meanwhile, drain and pat the tofu dry, then tear it into large chunks. Add the tofu to a separate large bowl! with the tamari. Mix until fully coated, then sprinkle over the cornflour and toss to fully coat. Return the pan to a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu (skewer the tofu first if you have some at home) and cook for 7-8 minutes, turning occasionally until golden brown and crisp. Add the mango chutney to a small bowl with 1 (2) tablespoon of water. Mix to loosen the chutney. Finely dice the tomato. Peel and finely dice the red onion. Chop the coriander finely (save some leaves for garnish). Add the diced tomato, onion and chopped coriander to the bow! with the charred corn. Add a drizzle of olive oil, the juice of the lime and a good pinch of salt and pepper. Serve the crispy tofu, coconut rice and charred sweetcorn salsa on plates. Drizzle the mango chutney over the tofu and garnish with the reserved coriander leaves.