Black Pepper Tofu, Choi Sum and Cashews

‘This dish went through a few versions before I was completely happy, and now I could eat a trayful along with the very addictive dressing. Buy a good brand of firm tofu, which will crisp up in the oven.’

Hands-on time 15min. Cooking time 40min. Serves 4

150g shiitake mushrooms 200g chestnut mushrooms 175g baby corn 2 x 280g packets firm tofu, cut into 2cm cubes (see Tip) 2tbsp sesame oil 1tbsp freshly ground black pepper 2 garlic cloves, grated 5cm piece fresh root ginger, peeled and grated 200g choi sum or pak choi, roughly chopped 50g cashew nuts Chives, chopped, to scatter Cooked noodles or rice, to serve FOR THE DRESSING 2tbsp sesame oil Finely grated zest and juice 1 lime 1tbsp soy sauce 1tbsp rice vinegar 1tsp dried chilli flakes

1 Preheat oven to 220°C (200°C fan) mark 7.

2 Tip the mushrooms (halved if large), baby corn and tofu into a roasting tin large enough to hold everything in one layer, then mix in the sesame oil, black pepper, garlic, ginger and plenty of salt. Grind a little extra black pepper just over the tofu pieces, then transfer to the oven and roast for 25min.

3 Tip the chopped choi sum/pak choi and the cashew nuts into the roasting tin, then return to the oven for a further 15min, until the tofu is golden brown and the greens are wilted.

4 Meanwhile, mix together the dressing ingredients and pour over as soon as the dish comes out of the oven.

5 Scatter over chives and serve with cooked noodles or rice. PER SERVING 350cals, 22g protein, 25g fat (4g saturates), 7g carbs (4g total sugars), 4g fibre TIP ‘Use Cauldron marinated tofu for extra flavour.’