INGREDIENTS

185g uncooked basmati rice
200g tofu, pressed, diced
2 tbsp. sesame oil
2 onions sliced
2 cloves garlic, minced
1 tbsp. Thai red curry paste, to taste
2 carrots, diced
1 red pepper, diced
1 courgette diced
100g sugar snap peas, sliced
2 tsp. grated root ginger
3 tbsp. tamari sauce
1 tbsp. coconut sugar
130g frozen peas
30g baby spinach

Toppings:
4 tbsp. cashew nuts
4 tbsp. green onions
1 lime, wedges

METHOD

Cook rice according to instructions on the packaging. Press the tofu.

Pour the sesame oil into a large frying pan wok and place over medium-high heat. Add the onions and sauté for 2-3 minutes. Then add the garlic and sauté for a further minute, until fragrant. Now add the Thai curry paste and mix well.

Next, add the carrots, red bell pepper, courgette and sugar snap peas, and cook for 3-5 minutes, stirring occasionally. Then add in the ginger and stir through. Now add the tofu, cooked rice, tamari sauce and coconut sugar and stir-fry for a further 2-3 minutes. Lastly, stir in frozen peas and spinach.

Meanwhile, place the cashews into a dry non-stick pan, over medium-high heat. Roast the cashew nuts for 1-2 minutes, stirring often until lightly golden, then remove the pan from the heat.

Serve the fried rice in bowls, topped with the roasted cashews, green onions and lime wedges.