- 2 tbsp olive oil
- ½ lime, zest and juice
- large pinch chilli flakes
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp vegetable oil
- 150g/5½oz tofu, cut into pieces
- 2 tbsp vegetable oil
- ¼ onion, finely sliced
- 1 garlic clove, crushed
- ¼ red pepper, chopped
- handful spinach leaves
- 150g/5½oz basmati rice, cooked according to packet instructions and drained
- For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible.
- Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu.
- For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes.
- Serve the rice with the marinated tofu on top.