Tikka Tofu with Pea Pilau

Ingredients

Serves 4.

• 1.25 lb extra-firm tofu, patted very dry and cut into bite-sized cubes
• 2 tbsp tomato paste
• 2 garlic cloves, finely grated
• 2½ tbsp fresh ginger, finely grated
• 1 lemon
• 1 yellow onion, finely chopped
• 1½ cups long-grain white rice
• 1 cup frozen peas
• ½ bunch cilantro, to serve (optional)
• 2 tsp garam masala
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 2 bay leaves
• salt, to taste

Contains: soy. Check the label: celery. Always read the labels if you cook for someone with an allergy.

Method

1. Mix the tomato paste, garam masala, paprika, ground cumin, turmeric, garlic, fresh ginger, the juice of half the lemon, 2 tablespoons of the vegetable oil and a pinch of salt. Toss the tofu in the paste, then sprinkle over the cornstarch and toss again.
2. For the pilau, heat the rest of the oil in a saucepan on medium heat and cook the yellow onion for 4 minutes. Add the rinsed rice and the bay leaves, stir for 1 minute, then pour in 2½ cups (600 ml) of water with a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, scattering the peas over for the last 3 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
3. Meanwhile, heat the air fryer to 400°F. Cook half the tofu in a single layer for 9–10 minutes, shaking the basket halfway, until crisp and browned at the edges. Keep warm while you cook the rest.
4. Squeeze the rest of the lemon over the tofu and serve with the pilau, scattered with cilantro if using.

Leftovers: The tofu keeps in the fridge for 2 days; re-crisp in the air fryer or oven until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.