For the spicy sauce
Cut the block of tofu in half diagonally, to obtain 2 triangles. Cut each tofu triangle lengthwise into 4 triangles, obtaining 8 tofu triangles in total.
Put all the ingredients for the marinade in a bowl and beat well.
Place the tofu in a single layer on a dish or an oven tray. Pour the marinade on top and spread it evenly to cover the tofu. Cover and chill for up to 2 days, or cook the tofu immediately.
Heat a large non-stick pan over medium-high heat. Arrange the tofu slices on the pan, in one layer. Smear the marinade over all the tofu. Cook until both sides of the tofu are golden, flipping it once.
To make the chutney, put all the ingredients, except for the sugar, in a pot. Bring to a boil. Lower the heat and simmer the chutney for around 8 minutes or until thick. Add the sugar, mix well, and turn off the heat. The chutney can be stored in the fridge for up to one week.