- 600g small new potatoes (I used red-skinned Roseval)
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 396g pack firm tofu, drained and pressed (see tip)
- 2 tbsp light soy sauce
- 3 tbsp plain flour
- 50g parmesan (or vegetarian alternative), finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 lemons, both zested, 1 juiced, 1 cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g panko or coarse dried breadcrumbs
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 heaped tsp wholegrain mustard
- 2 tbsp vegetable or sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 100g bag watercress or rocket
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
For the salsa verde
- 2 garlic cloves
- 50g basil, stalks roughly chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 tbsp small capers (in brine), drained
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 4 tbsp extra virgin olive oil, plus extra to serve
- pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 50g dry pitted black olives, sliced
Steam or boil the potatoes for 20 mins or until tender. Cut the pressed tofu into 4 rectangles, then splice each rectangle in half, like cutting a deck of cards. Lay the slices on a plate and sprinkle over the soy sauce. Set aside for 5 mins.
Meanwhile, make the salsa verde. Put the garlic, basil, capers, oil and sugar into a food processor with 3 tbsp lemon juice. Pulse until roughly chopped. Stir in the olives and season with pepper and a little salt.
Put the flour on a plate and season with pepper. On another plate, mix the Parmesan and lemon zest into the breadcrumbs. Beat the egg, mustard and 2 tsp water in a wide bowl. Pat 1 slice of tofu in the flour, then dip into the egg and coat with the breadcrumbs. Set aside. Repeat process until all the tofu is coated.
Heat the vegetable oil in a wide frying pan over a medium heat. Fry the tofu gently until golden brown, about 5 mins each side. Slice into finger-width strips with a serrated knife, then mix together with the watercress and potatoes. Spoon over the salsa verde, drizzle over a little extra olive oil, and serve with lemon wedges on the side.
Pressing your tofuThis will transform the tofu from a spongy block to one that’s far creamier and solid. It will slice easily, absorb marinades and won’t break up when you cut it. Drain the liquid. Fold a clean tea towel over a few times, then wrap it around the tofu and set it on a large plate with a lip. Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed. You can do this the day before you’re going to use it, then keep the tofu in an airtight container in the fridge.