for 4 people

Tofu

1 tbsp	olive oil
¼ tsp	cinnamon
2 pinch	ground cloves
¾ tsp	salt
620 g	tofu, cut into cubes

Rice

100 g

basmati rice

Soup

2 tbsp	olive oil
2	onions, coarsely chopped
1	garlic clove, squeezed
¼ tsp	cinnamon
2 pinch	ground cloves
1 ½ litre	vegetable bouillon

To serve

600 g	frozen leaf spinach, defrosted, drained
2	limes, rinsed with hot water, dabbed dry, grated zest and juice
4 tbsp	salted peanuts, coarsely chopped
½ tsp	chilli flakes, as desired

How it's done

Tofu

In a bowl, mix the oil with all the other ingredients up to and including the salt. Add the tofu, mix carefully, set aside.

Rice

Place the rice in a sieve, rinse under cold running water until the water runs clear. Drain the rice well.

Soup

Heat the oil in a pan. Sauté the onions and garlic for approx. 3 mins. Add the rice, ginger and ground cloves, cook briefly. Pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 7 mins.

To serve

Squeeze out the spinach, add the lime zest, lime juice and reserved tofu to the soup, bring to the boil, season. Plate up the soup, sprinkle with nuts and chilli flakes.

Show complete recipe