TOMATO, TOFU & CHILLI PILAF

PREP + COOK TIME 35 MINUTES SERVES 6

60g butter

2 small red onions (200g),

sliced thinly

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

(see cook’s notes)

1½ cups (300g) jasmine rice 2 teaspoons finely grated ginger 1 fresh long red chilli, seeded,

chopped finely

2 tablespoons thai red curry paste 400g can chopped tomatoes

1½ cups (375ml) boiling water

100g snow peas, trimmed

¼ cup (35g) roasted peanuts,

chopped coarsely

2 green onions, sliced thinly

¼ cup fresh coriander sprigs lime halves and wedges, to serve