Smoky Chipotle Tofu Bowl

Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks. Add the tofu to a medium bowl with the flour (see pantry for amount). Season with salt and pepper, then toss to coat.

Heat a drizzle of oil in a large non-stick frying pan on high heat.

Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.

Remove to a plate lined with kitchen paper. Wipe out the pan.

While your tofu fries, peel and grate the garlic (or use a garlic press). 

Halve, peel and thinly slice the red onion. Halve the lime.

Add half the onion to a small bowl with half the lime juice and the sugar for pickling (see pantry for amount). Mix together, then set aside to pickle.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl. Cut into 1cm chunks. Add a squeeze of lime juice and season with salt and pepper.

Heat a drizzle of oil in the (now empty) pan on medium-high heat. Add the remaining onion to the pan and stir-fry until softened, 4-5 mins.

Add the garlic and fry for 1 min more. 

Stir through the passata, chipotle, chicken stock paste and water for the sauce (see pantry for amount). Bring up to the boil, then lower to a simmer. 

Cook until thickened slightly, 3-4 mins. 

Once your sauce is ready, stir in the chipotle, smoky base paste, honey (see pantry for amount) and a squeeze of lime juice. Return your tofu to the pan and mix in until everything's well coated.

Fluff up your rice with a fork.