For the marinated tofu
2 tbsp olive oil
½ lime, zest and juice
large pinch chili flakes
2 tbsp soy free seasoning sauce
2 tbsp golden syrup
2 tbsp vegetable oil
150g/5½oz tofu, cut into pieces
¼ red pepper, chopped
150g/5½oz basmati rice, cooked according to packet instructions and drained
Serves - 1
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 and peppers from the marinade, setting the marinade aside.
Fry the tofu and peppers for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu.
Add the reserved marinade and heat through for a further 3-4 minutes. Serve the rice with the marinated tofu on top.
Recipe adapted from: Good Food