Name: Tomato, tofu and chilli pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 60 gram butter; 2 small red onions (200g), sliced thinly; 200 gram thai-flavoured marinated tofu, cut into 2.5cm pieces; 1 1/2 cup (300g) jasmine rice; 1 fresh long red chilli, seeded, chopped finely; 2 tablespoon thai red curry paste; 2 teaspoon finely grated ginger; 400 gram canned chopped tomatoes; 1 1/2 cup (375ml) boiling water; 100 gram snow peas, trimmed; 1/4 cup (35g) roasted peanuts, chopped coarsely; 2 green onions (scallions), sliced thinly; 1/4 cup fresh coriander sprigs; 1 lime (65g), cut into wedges

Ingredients

60 gram butter

2 small red onions (200g), sliced thinly

200 gram thai-flavoured marinated tofu, cut into 2.5cm pieces

1 1/2 cup (300g) jasmine rice

1 fresh long red chilli, seeded, chopped finely

2 tablespoon thai red curry paste

2 teaspoon finely grated ginger

400 gram canned chopped tomatoes

1 1/2 cup (375ml) boiling water

100 gram snow peas, trimmed

1/4 cup (35g) roasted peanuts, chopped coarsely

2 green onions (scallions), sliced thinly

1/4 cup fresh coriander sprigs

1 lime (65g), cut into wedges

Method

1.Heat butter in a 26cm frying pan over medium heat; cook red onion and tofu, stirring occasionally, for 5 minutes or until onion softens and tofu browns slightly.

2.Meanwhile, place rice in a sieve; rinse under cold running water until water runs clear. Set aside.

3.Add chilli, curry paste and ginger to pan; increase heat to high. Stir for 3 minutes or until mixture starts to stick a little and caramelise. Stir in rinsed rice until well coated. Add tomatoes and the water; season generously with salt.

4.Bring to the boil, cover with a lid; reduce heat to low, cook for 15 minutes or until liquid is absorbed. Remove pan from heat; place snow peas on rice. Cover pan; stand, for 5 minutes (the residual heat will finish cooking the snow peas and rice).

5.Serve pilaf topped with peanuts, green onions, coriander and lime wedges.

We used SoyCo marinated tofu available from supermarkets. You could use another flavoured tofu or even plain tofu instead, if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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