Step 1

Put the vinegar, 1 teaspoon of sugar, the red onion and ⅛ teaspoon of salt into a small bowl and mix well to combine. Set aside to pickle while you continue with the rest.

Step 2

Heat the sunflower oil in a medium high-sided sauté pan on a medium-high heat. Toss the tofu in a bowl with the cornflour until well coated. 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.

Step 3

While the tofu is frying, prepare the sauce. Put the onions and garlic into a food processor and pulse a few times until very finely minced but not puréed. Put the olive oil into a large sauté pan on a medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the cumin, black limes (or regular lime zest and juice) and tomato paste and cook for 1 minute more. Add 400ml of water, the remaining 1 teaspoon of sugar, 1¼ teaspoons of salt and a generous grind of pepper. Bring to a simmer and cook for 6 minutes, stirring occasionally, until thick and rich. Add the crispy tofu, parsley and another grind of pepper and stir to coat. Add the spinach in increments, stirring until just wilted, about 3 minutes.

Step 4

To serve, transfer the mixture to a shallow serving platter and top with the pickled red onion (or serve straight from the pan).