This recipe requires searching for a hard-to-find ingredient, black limes or black lime powder. But if you do happen to find black lime, make this! The sauce it produces is a lovely, tangy affair that coats the crispy tofu. Adapted from Yotam Ottolenghi.

Ingredients

• 2 T apple cider vinegar
• 3 t sugar
• 1/2 red onion, thinly sliced into rounds
• 600 ml sunflower oil
• 2 blocks of extra-firm tofu (560g), patted dry
• 2 T corn starch
• 2 onions, roughly chopped
• 6 garlic cloves, roughly chopped
• 60 ml olive oil
• 1.5 t ground cumin
• 10 g ground black lime (if you can’t get any black limes, substitute with 1 T lime juice and 1 T lime zest)
• 2 T tomato paste
• 20 g parsley, roughly chopped
• 250 g baby spinach
• salt and black pepper

Instructions

1. Put the vinegar, 2 t sugar, red onion, and a pinch of salt in a small bowl. Mix well to combine. Set aside to pickle while you continue with the rest.
2. Wrap tofu blocks in clean tea towels, then place on a large plate with a lip (or a baking sheet).
3. Balance something heavy on top, like a cast iron pan, and leave for 30 mins.
4. When the tofu is done, cut into 1″ pieces and toss with corn starch until well coated.
5. Heat the sunflower oil on medium-high heat in a large, high-sided pan.
6. Once hot, fry the tofu (in two batches) until crispy and lightly browned, about 6 minutes per batch, then transfer to a plate lined with kitchen paper and set aside.
7. While the tofu is frying, put onions and garlic in a food processor. Pulse a few times until very finely minced but not puréed.
8. Heat olive oil in another large pan over medium-high heat.
9. Add onion mixture and cook, stirring occasionally, until softened and lightly browned, about 10-15 minutes.
10. Add cumin, black limes, and tomato paste – cook for 1 minute.
11. Add 400 ml water, 1 t of sugar, 1 t salt, and a generous grind of pepper.
12. Bring to a simmer and cook for 6 minutes, stirring occasionally, until thick and rich.
13. Add crispy tofu and parsley, then stir to coat.
14. Add spinach in increments, stirring until just wilted, about 3 minutes.
15. To serve, transfer the mixture to a shallow serving platter and top with the pickled red onion.