For the marinade

For the sesame chips

  • 700g potatoes, scrubbed
  • 1 tbsp rapeseed oil
  • 1 tbsp sesame seeds
  • 1 tsp vegetable bouillon powder
  • ½ tsp Chinese five-spice

For the mushy peas


  • STEP 1

    Mix the marinade ingredients in a shallow bowl, then add the tofu slices and turn to fully coat. Set aside.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 6. For the sesame chips, bring a large pan of water to the boil. Trim both ends of each potato, then cut into chips. Boil for 5 mins, then drain well. Toss with the oil on a large non-stick baking sheet and space them out. Bake for 20 mins. In a separate bowl, toss the sesame seeds with the bouillon and five-spice. Turn the chips. If any are browning too quickly, move them to the middle of the baking sheet. Return to the oven for a further 15-20 mins until golden, then sprinkle over the seed mixture and bake for 5 mins more.

  • STEP 3

    While the potatoes are cooking, heat a large frying pan or griddle and cook half the tofu steaks for 10 mins, turning frequently, until lightly golden. Halve two tomatoes and add to the pan, cut-side down, for the last 1-2 mins of cooking, or leave them uncooked if you prefer.

  • STEP 4

    To make the mushy peas, bring a medium pan of water to the boil and cook the peas for 5 mins until tender, then drain, reserving the water. Tip the peas back into the pan with the coriander, spring onions and 6-8 tbsp of the cooking water, and blitz using a hand blender to make a smooth purée. Pile half the chips onto two plates and serve with the tofu steaks, half the mushy peas and cooked tomatoes. Cover and chill the rest for another day. Will keep chilled for three days. Reheat the chips in a hot oven, cook the remaining tofu and tomatoes as described in step 3, and reheat the mushy peas in the microwave.


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