Instructions

1. Drain the tofu and squeeze out the liquid by sandwiching it between two plates and putting weight on the top plate. When the tofu is firm, dice it into 2cm cubes. Put these aside.
2. Marinate 2/3 of the tofu: combine all the marinade ingredients in a bowl and add about 100g of the tofu cubes, coat them well. Marinate for as long as you can.
3. Cook the rice according to the instructions on the packaging.
4. Heat a wok over a medium heat, add the marinated tofu and stir-fry for 5-10 minutes until golden all over. Transfer them onto a plate.
5. Heat the oil in the wok, stir-fry the onion and garlic for 2-3 minutes until softened, then add the remaining tofu and pepper pieces. Stir-fry until the tofu is light brown.
6. Add the spinach, rice, lime juice and soy sauce. Heat through for a few minutes, stirring the mixture gently (the tofu might fall apart).
7. Serve the rice with the marinated tofu scattered on top.