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

To serve

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
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