Combine the olive oil, lime zest, lime juice, chilli flakes, soy sauce, and honey in a bowl.
Add the tofu pieces and marinate for 5-10 minutes.
Heat a wok over medium heat and fry the tofu for 5-10 minutes until golden-brown.
Remove the tofu and strain the marinade to remove any particles.
Heat 30ml of vegetable oil in a pan and fry the onions and garlic for 2-3 minutes.
Add the red pepper and fry for a further 2 minutes.
Add the spinach, cooked rice, and reserved marinade, heating through for 3-4 minutes.
Serve the rice in a bowl with the marinated tofu on top.