Tofu Yassa with Caramelised Lime Onions and Rice

Ingredients

• 450 g extra-firm tofu
• 4 large onions
• 3 limes
• 2 tbsp dijon mustard
• 4 garlic cloves
• 1 scotch bonnet chilli
• 2 bay leaves
• 50 g green olives
• 150 ml vegetable stock
• 5 tbsp vegetable oil
• 300 g long-grain rice

Method

1. 1

   Mix the juice of the limes with the mustard, crushed garlic and a pinch of salt. Pat the tofu dry, cut into 2cm slices and spoon over a third of the marinade; toss the thinly sliced onions in the rest. Leave for 15 minutes.

2. 2

   Heat 3 tbsp vegetable oil in a large pan over a medium heat, add the onions (keep the marinade) and cook for 15 minutes, stirring now and then, until soft and golden.

3. 3

   Add the onion marinade, the vegetable stock, bay leaves and the scotch bonnet pierced once with a knife, and simmer for 10 minutes until glossy. Stir in the olives and season.

4. 4

   Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

5. 5

   Heat the remaining oil in a non-stick frying pan over a medium-high heat and fry the tofu for 3-4 minutes each side until deep golden and crisp.

6. 6

   Lay the tofu on the onion sauce and serve straight away with the rice. Cool any leftover rice quickly.