For the marinated eggplant & tofu
2 tbsp olive oil
½ lime, zest and juice
large pinch chili flakes
2 tbsp gluten free soy sauce
2 tbsp mirin
2 tbsp vegetable oil
150g/5½oz tofu, cut into pieces
1 eggplat, cut into dice
For the stir fried rice
¼ red pepper, chopped
handful spinach leaves
150g/5½oz basmati rice, cooked according to packet instructions and drained
For the marinated eggplant & tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well.
Add the eggplant and 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 eggplant and tofu from the marinade, setting the marinade aside.
Fry both for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu.
For the rice, heat the oil in a pan and fry the pepper for 2 minutes.
Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes.
Serve the rice with the marinated eggplant and tofu on top.
Recipe adapted from: Good Food