Sticky lime and spinach tofu

Sticky lime and spinach tofu

Another excellent Ottolenghi recipe! With this dish you can use normal lime or black lime (dried lime) and it’s sticky and sharp and delicious. The perfect recipe for – available online but I have written it out for you guys too:

Ingredients (4 people):
1 tbsp cider vinegar
2 tsp white sugar
1 red onion, finely sliced
Salt and pepper
Sunflower oil, for frying
2 blocks extra-firm tofu (560g), cut into 2cm cubes – I used /> 2 tbsp cornflour
2 onions roughly chopped
6 garlic cloves roughly chopped
60ml olive oil
2 tsp cumin seeds
10g dried black limes blitzed in a spice grinder to get 2 tbsp OR 1tbsp lime juice and 1tbsp lime zest
2 tbsp tomato paste
20g parsley leaves, roughly chopped
250g baby spinach

1. Mix the red onion with 1tsp sugar, the vinegar and set aside to pickle. Heat 3tbsp sunflower oil in a pan to high. Mix the tofu with the cornflour, then fry until crispy all over. Remove and set aside removing the fat from the pan.
2. Blend the white onion and garlic until minced. Add the olive oil to the pan and heat to medium, then add in the onions and garlic and cook for 10 mins or until caramelised. Add the cumin seeds, lime/black lime and tomato paste and cook for another minute.
3. Add 400ml water, the rest of the sugar, 1.5tsp salt and some pepper then cook for 5-10 mins or until thick and sticky add the tofu, parsley and a little more pepper and mix. Add the spinach in batches until just wilted, then serve topped with the red onions. I had mine with rice ️

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