Cut the tofu in half and coat each part well with the BBQ & Meat spice blend. Leave to marinate for 15 minutes.
In a bowl, whisk the eggs. In separate bowls, put the flour, fine breadcrumbs and panko breadcrumbs.
Combine the spring onions and peanuts in a heatproof bowl.
Heat half the oil in a frying pan, and fry the sliced garlic until golden in colour. Remove the garlic with a slotted spoon, and set aside. Pour the hot oil over the spring onions and peanuts, followed by the soy sauce and lime juice.
Heat the remaining oil in the pan. Dredge the marinated tofu halves in flour, then the beaten eggs, then the fine breadcrumbs. Then, dredge once more in the eggs, and finally the panko breadcrumbs.
Fry the tofu on each side until golden. Remove from the pan and put on a piece of kitchen paper to soak up the excess oil. Cut the tofu into slices, around 1 cm thick.
Divide the rice between two bowls. Arrange the tofu slices on the rice, then top with the peanut and spring onion dressing, and finish with the crispy fried garlic.