Tomato Chutney, Tofu & Mushroom with Rice-Flour Pancakes

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Spotted a bunch of Basics Own Brand Value Range Tomato-Chutney jars clustered forlornly together on a shelf in the supermarket, as the line is being discontinued. Due to successful experiments with the Date & Tamarind Chutney I felt I should acquire a jar or two of the tomato, as spicy tomato paste of any kind has a myriad of uses, and chutney turns out to be a rather splendid form of cheap stir-fry sauce……..

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Tomato, Tofu & Mushroom Chut-Stir with Rice-Flour Pancakes

For the pancakes….
https://theanxiouscook.wordpress.com/2013/10/03/rice-flour-pancakes-with-coconut-and-spring-onion/

For the stirfry….
Chunk of firm tofu, cubed
One shallot, minced
Dessert-spoonful of tomato chutney
Dollop of tomato puree
Button mushrooms, chopped roughly
Salt
Vegetable oil

Heat the vegetable oil in a wok at a medium-high heat, then fry the shallot.
Add the chutney and tomato puree, stir fry for a few minutes.
Add the chopped mushroom, mix well.
Turn down the heat to medium low and allow to simmer for 10 minutes, stirring occasionally.
Add the tofu, stir well, raise the heat slightly and simmer, again for 10ish minutes.
Lay the cooked rice pancake in a plate or dish, and spoon the chut-stir over it.

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