Tikka Wedges with Onion Fried Rice

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Serves: 4

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Prep: 5 mins

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Cook: 20 mins

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Kcal pp: 481

Ingredients Jump to method

Fruit & Veg

4 garlic cloves

1 inch piece fresh ginger

2 yellow onions

1 bunch fresh cilantro


Dairy & Chilled

16 oz firm tofu


Dried Goods

10 oz basmati rice


Condiments

1 tsp cumin seeds

1 tbsp soy sauce

2 tbsp tikka masala curry paste


Pantry

Salt & pepper

Olive oil

Method

To drain the tofu, wrap in kitchen roll and sandwich between two plates. Place something heavy on top and set it aside.


Pour the rice into a pan and cover with 600ml boiling water. Season with salt, stir, and place the lid onto the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Next, remove the pan from the heat, ensuring the lid is kept on for a further 10 minutes, as the rice will continue to cook in its own steam.


Meanwhile, peel and finely cut the onions and garlic into slices, peel and grate the ginger and separate the cilantro leaves. Set aside.


Once the tofu has been draining for 10 minutes, cut into 2 cm cubes and coat in 2 tbsp of tikka paste. Add to a frying pan on medium heat with a drizzle of olive oil. Cook for 10 minutes, occasionally stirring.


Meanwhile, heat a drizzle of olive oil in a large frying pan on medium-high heat and add the onions, garlic, ginger, 1 tsp cumin seeds. Occasionally stir and after 5 minutes, add 2 tbsp soy sauce and a pinch of salt. Continue to stir for 2 more minutes. Then add the rice and cilantro leaves to the pan and give a good stir.


Serve the onion fried rice between four bowls and place the tofu on top.

 

Nutritional Data Per Portion

Energy

481 kcal

Total Fat

14.92 g

Saturated Fat

2.63 g

Carbohydrates

70.81 g

Sugar

8.83 g

Fibre

3.37 g

Protein

16.93 g

Sodium

37.24 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.