Tikka Tofu Fried Rice

Serves 2
Total Time
25 Minutes
100g Cauldron Marinated Tofu Pieces
15g 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 Indian Spinach & Carrot Pilau Rice
½ lemon, in wedges
Step 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 soft and turning golden. Add the tofu to the pan and cook for another 2 minutes until sizzling, then turn everything onto a plate.

Step 2

Turn up the heat, add another 1tsp of oil, then add the sugar snaps 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.

Step 3

Return the tikka tofu and onions, and fold in most of the coriander leaves, plus a good squeeze of lemon juice, then season. Serve with the rest of the coriander and lemon wedges.

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