Tikka tofu fried rice

Name: Tikka tofu fried rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 100 g Cauldron Marinated Tofu Pieces; 15 g Cooks’ Ingredients Tikka Curry Paste; 2 tsp vegetable or sunflower oil; 1 onion, roughly chopped; 200 g sugar snap peas, halved lengthways; 28 g coriander, stems and leaves separated, roughly chopped; 300 g Waitrose Indian Spinach & Carrot Pilau Rice; ½ lemon, in wedges

A quick and easy dinner which is destined to be a winner with all the family!

4 out of 5 stars(1) Rate this recipe

Healthy

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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100g Cauldron Marinated Tofu Pieces
15g Cooks’ Ingredients Tikka Curry Paste
2 tsp vegetable or sunflower oil
1 onion, roughly chopped
200g sugar snap peas, halved lengthways
28g coriander, stems and leaves separated, roughly chopped
300g Waitrose Indian Spinach & Carrot Pilau Rice
½ lemon, in wedges

Toss the tofu with the tikka paste. Heat 1 tsp oil in a frying pan and add the onion and a pinch of salt. Cook on a medium heat for 7 minutes or until softer and turning golden. Add the tofu to the pan and cook for another 2 minutes until sizzling, then turn everything onto a plate.
Turn up the heat, add 1 tsp more oil, then add the snap peas and stir-fry for 2 minutes more until bright green and just tender. Add the coriander stems and rice to the pan and stir until piping hot. Return the tofu and onions and fold in most of the coriander leaves plus a good squeeze of lemon juice. Season. Serve with the rest of the coriander and lemon wedges.

Typical values per serving when made using specific products in recipe