* 3 garlic cloves, minced * 1 banana shallot, diced * 50g spinach, chopped * large handful of coriander, chopped * 1 sprig mint, chopped * Juice of 1 lime * 400ml vegetable stock
**Pickled Onions**
* 1/2 a red onion, sliced * 2 tbsp white vinegar * 2 tbsp water * 1/2 tbsp sugar * 1/4 tsp salt
* rice to serve
###Instructions
1. Slice the block of tofu in half so you have two slabs (if you haven’t frozen & thawed it, lightly score each side of each piece to help the marinade absorb) 2. Mix the rest of the tofu ingredients together then pour the mixture over the tofu & rub it in evenly (if you haven’t frozen & thawed, leave it to marinate for at least 20 minutes, the longer the better) 3. For pickle: add all the ingredients to a bowl, mix & set aside for later 4. For the broth: sauté the garlic & shallot until softened then add the coriander & mint. Squeeze in the lime juice then stir in the vegetable stock before adding the spinach & seasoning to taste 5. Once marinated, pan fry the tofu fillets until golden on each side, then you’re ready to serve. 6. Spoon some rice into a dish, ladle over the herby broth then top with a tofu fillet, some pickled onions & extra herbs
1 Comment
###Ingredients
**Tofu**
* 1 block (300-400g) firm tofu, frozen & thawed for a spongier texture
* 2 tbsp tamari (or soy sauce)
* 1 tbsp nutritional yeast
* 1/2 tsp ground cumin
* 1/4 tsp ground coriander
* 2 tbsp water
**Broth**
* 3 garlic cloves, minced
* 1 banana shallot, diced
* 50g spinach, chopped
* large handful of coriander, chopped
* 1 sprig mint, chopped
* Juice of 1 lime
* 400ml vegetable stock
**Pickled Onions**
* 1/2 a red onion, sliced
* 2 tbsp white vinegar
* 2 tbsp water
* 1/2 tbsp sugar
* 1/4 tsp salt
* rice to serve
###Instructions
1. Slice the block of tofu in half so you have two slabs (if you haven’t frozen & thawed it, lightly score each side of each piece to help the marinade absorb)
2. Mix the rest of the tofu ingredients together then pour the mixture over the tofu & rub it in evenly (if you haven’t frozen & thawed, leave it to marinate for at least 20 minutes, the longer the better)
3. For pickle: add all the ingredients to a bowl, mix & set aside for later
4. For the broth: sauté the garlic & shallot until softened then add the coriander & mint. Squeeze in the lime juice then stir in the vegetable stock before adding the spinach & seasoning to taste
5. Once marinated, pan fry the tofu fillets until golden on each side, then you’re ready to serve.
6. Spoon some rice into a dish, ladle over the herby broth then top with a tofu fillet, some pickled onions & extra herbs
[Source](https://www.instagram.com/reel/C7bxzv-qo_s/)