Directions

1. 1

   Press the tofu blocks between clean kitchen towels to remove excess moisture. Cut each block lengthwise into 6 thick slices. In a shallow bowl, prepare your marinade (such as soy sauce, rice vinegar, garlic, and ginger), then add the tofu slices and gently turn them to coat evenly on all sides. Let them marinate while you prepare the other components.

2. 2

   Preheat the oven to 200°C (180°C fan/gas 6). Bring a large pot of salted water to a rolling boil. Trim the ends from the potatoes and cut them into thick chips. Boil the chips for 5 minutes until just starting to soften, then drain thoroughly in a colander. Spread them on a large non-stick baking sheet, toss with olive oil, and space them out evenly. Bake for 20 minutes.

3. 3

   Meanwhile, in a small bowl, combine the sesame seeds, vegetable bouillon powder, and five-spice powder. After the first 20 minutes of baking, remove the chips from the oven, stir them, and redistribute any pieces that are browning too quickly toward the center of the sheet. Return to the oven for another 15-20 minutes until golden and crispy. Once golden, remove from the oven, sprinkle the sesame seed mixture over the hot chips, toss gently to coat, and return to the oven for 5 minutes more.

4. 4

   While the potatoes are cooking, heat a large frying pan or griddle over medium-high heat (no oil needed if using non-stick). Carefully lay half of the marinated tofu slices into the pan and cook for 10 minutes total, turning frequently to achieve light golden browning on multiple sides. In the final 1-2 minutes of cooking, optionally halve 2 of the tomatoes and place them cut-side down in the pan to warm and caramelize. Remove to a plate and set aside.

5. 5

   For the mushy peas, bring a medium pan of salted water to the boil and cook the frozen peas for 5 minutes until tender. Drain the peas, reserving about 6-8 tablespoons of the cooking water. Return the drained peas to the pan and add the fresh chopped coriander, sliced spring onions, and the reserved cooking water. Using a hand blender, blitz until you achieve a smooth purée, adding more water if needed for consistency.

6. 6

   Divide half of the sesame chips between two serving plates. Top each with 3 cooked tofu steaks, half of the mushy pea purée, and the caramelized tomatoes (if using). Serve immediately while the chips are crispy. Store the remaining cooked chips, tofu, tomatoes, and mushy peas separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chips in a hot oven at 200°C for 10-15 minutes, reheat the mushy peas in the microwave with a splash of water, and cook the remaining tofu and tomatoes as described in step 4.