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