A couple of hours before you want to eat or the night before, marinate the tofu by mixing all of the marinade ingredients together and pouring the marinade over the tofu. Mix and leave aside in the fridge.

When ready to start, begin by getting the rice cooking (you can leave this part until a little later if you are using white rice or noodles).

Put all of the sauce ingredients into a food processor and blend until smooth. Pour the resulting puree into a saucepan and simmer for about 20 minutes (the sauce will happily keep warm while everything else falls into place).

Discard extra marinade from tofu. Heat a tiny splash of oil in a non-stick pan and sauté the tofu slices until golden. Put aside somewhere warm.

Just before you are ready to serve, use the residual oil in the non-stick pan (add a little more if you need it) to cook the kale until it softens a little and turns a brilliant green. Add the cooked rice to the kale along with a scant few drops of sesame oil.

To serve, dish out the rice/kale mix into warmed bowls, followed by the tofu and topped with a good dollop of the sauce. Finish by sprinkling over the topping ingredients, giving each person half a lime to add to taste.

Enjoy!