Easy tofu stir-fry
An easy vegan stir-fry that will get you through the lean times with a tofu marinade that's really useful for salads and lunchboxes too.
For the marinated tofu
- 2 tbsp olive oil
- ½ lime, zest and juice
- large pinch chilli flakes
- 2 tbsp soy sauce
- 2 tbsp honey or agave syrup
- 2 tbsp vegetable oil
- 150g/5½oz tofu, cut into pieces
For the stir fried rice
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.
Take care to squeeze out any excess water from the tofu to get the maximum flavour from the marinade.