Serves 2

Ingredients

• 300g firm tofu, drained and cut into 1 ½ cm thick rectangular pieces
• 100g cornflour
• vegetable oil
• 120g unsalted butter (if vegan, swap with coconut butter or olive oil spread)
• 1 medium red onion, finely sliced
• ½ red pepper, finely sliced into strips
• 6 spring onions, finely sliced
• 1 whole bulb of garlic, finely sliced
• 3 tbsp minced fresh ginger
• 3 tbsp light soy sauce
• 4 tbsp dark soy sauce
• 2 ½ tbsp brown sugar
• 5 tbsp crushed black peppercorn

Method

First take the rectangular pieces of tofu and coat in the cornflour, until all the sides are covered.

Heat up 3 tbsp vegetable oil in a frying pan until bubbling hot. Space the tofu out one by one in the oil and turn individually until all sides are crunchy and golden, then drain on a paper towel. Do this in separate batches using more oil if needed.

In a clean frying pan, heat up 3 tbsp of vegetable oil for 2 minutes before adding the red onion and spring onions, and stir-fry until softened. Next add the red pepper, garlic and ginger to the pan then the butter.

In a small bowl, mix the soy sauces and brown sugar, before adding to the pan. Stir frequently to ensure the butter doesn’t split from the sauce.

Finally add the black pepper and stir for 1 minute, before adding the tofu. Stir through gently.

Great served with steamed rice or egg/rice noodles. Enjoy!

Bonnie Chung is the author of Miso Tasty The Cookbook: Everyday, Tasty Recipes With Miso - The Japanese Superfood (£14.99, Pavilion), out now, and Tofu Tasty: Everyday Tasty Recipes With Tofu (£12.99, Pavilion), out August 2021

Katy says: “Cruelty-free doesn’t have to mean flavour-free, with a golden beer batter encasing tender tofu. It’s thanks to nori seaweed sheets that the tofish has a flavour of the ocean (you’ll find nori in the world food aisle of large supermarkets).”

Serves 4

Ingredients

For the chips:

• 4 large King Edward potatoes, peeled and cut into 2cm thick chips
• 2 tbsp sunflower oil
• sprinkle of malt vinegar
• pinch of sea salt

For the beer-battered tofish:

• 200g plain flour
• 2 tbsp cornflour
• pinch of ground turmeric
• small handful of fresh dill, finely chopped
• 1 tsp sea salt
• generous pinch of black pepper
• 300ml cold beer (ensure vegan)
• 2 x 280g blocks of extra-firm tofu, drained and pressed
• 4 sheets of sushi nori
• 500ml sunflower oil
• unwaxed lemon wedges, to serve

Method

To make the chips, preheat the oven to 200°C/gas mark 6. Rinse the chipped potatoes under cold water, drain and pat dry. Lay the chips on a baking sheet in an even layer. Drizzle with the sunflower oil, then bake for 50 minutes until golden and crisp.

Meanwhile, make the beer batter. Stir together the flour, cornflour, turmeric, dill, sea salt and black pepper in a large bowl.

Slowly pour in the beer and whisk to get rid of any lumps. Rest the batter in the fridge while you prepare the tofu.

Slice each block of pressed tofu horizontally, so you have 4 thin rectangles. Press a sheet of nori over one side of each tofu slice. 

Heat the sunflower oil in a large, deep frying pan over a medium heat. Dip the tofu slices in the batter to coat fully then use a slotted spoon to place them in the pan for 3–4 minutes, before turning and cooking the other side until light golden in colour.

Remove the chips from the oven and sprinkle with vinegar and salt. Serve the tofish and chips hot, with wedges of lemon. 

Take-out tip 

Blocks of extra-firm tofu require draining of moisture before use. To do this, press using a tofu press. Alternatively, wrap in kitchen paper or a clean kitchen towel and lay on a plate. Place another plate on top of the block, then add heavy-based pans or a few books as a weight to press and remove excess liquid. Press for 1 hour.

From Vegan Fakeaway: Plant-Based Takeaway Classics For The Ultimate Night In by Katy Beskow (£15, Quadrille), out now

From Be The Fittest: Your Ultimate 12-Week Guide To Training Smart, Eating Clever And Learning To Listen To Your Body by Tyrone Brennand (£15, Quadrille), out now

The ingredients for this Asian main-meal salad may look on the long side, but it’s very easy to prepare and can be made the night before if you are wanting to transport it as a packed lunch. If making in advance, assemble the salad just before serving.

Serves 4

Ingredients

• 2 tbsp coconut oil or sunflower oil
• 275g smoked tofu, patted dry, and cut into bite-sized cubes
• 200g rice vermicelli noodles
• 1 carrot, halved crossways and thinly sliced into thin strips
• 10cm piece cucumber, quartered lengthways, deseeded, and thinly sliced into strips
• 2 handfuls of shredded sweetheart cabbage
• 3 spring onions, thinly sliced
• ½ red onion, finely sliced
• 2 handfuls of freshly chopped mint leaves
• 2 handfuls of freshly torn basil leaves
• 1 little gem lettuce, leaves separated
• 75g salted peanuts, roughly chopped

For the dressing:

• 5 tbsp rice wine vinegar
• 4 tsp caster sugar
• 1 tbsp soy sauce
• 1 red chilli, deseeded and diced

Method

Heat the oil in a large frying pan over a medium heat and fry the tofu for 8–10 minutes, turning often, until golden and crisp. Drain on paper towels.

Meanwhile, prepare the noodles according to the packet instructions, then drain and refresh under cold running water and drain again. Transfer the noodles to a large bowl. Mix together all the ingredients for the dressing and pour over the noodles.

Add the carrot, cucumber, cabbage, spring onions, red onion and half the herbs to the noodles and toss until combined. Arrange the little gem leaves on a large, flat serving plate and top with the noodle salad, smoked tofu, remaining herbs and peanuts.

From Totally Tofu: 75 Delicious Protein-Packed Vegetarian and Vegan Recipes (£9.99, Ryland, Peters & Small), out now

This dish is healthy and quick to prepare, plus full of punchy flavours. The perfect no-fuss meal for hungry people! Japanese cuisine tends to be mild on the whole, but this dish has a real kick. The chilli will certainly lift your spirits and boost your energy on a cold day.

Serves 2

Ingredients

For the ginger teriyaki tofu:

• 200g firm tofu
• 1 tbsp vegetable oil
• 1 tsp peeled and very finely chopped fresh ginger
• 2 tbsp soy sauce
• 2 tbsp mirin

For the noodle soup:

• 1 tbsp vegetable oil
• 2 garlic cloves, peeled and finely chopped
• 2 spring onions, whites only, finely chopped
• 800ml vegetarian or vegan dashi
• 160g dried soba noodles
• 3 tbsp red miso
• 1 tbsp gochujang (Korean red chilli paste)

To serve:

• 2 tbsp dried wakame seaweed, soaked in water to reconstitute, then drained
• 1 tbsp toasted mixed black and white sesame seeds
• dried red chilli strips
• 1 spring onion, thinly sliced

Method

For the ginger teriyaki tofu, wrap the tofu in paper towels and place under a heavy kitchen utensil for 30 minutes to remove excess water.

Dice the tofu into cubes. In a medium frying pan, heat the vegetable oil over a medium heat and fry the tofu until browned on all sides. Add the ginger and stir in. Add the soy sauce and mirin and fry for 2 minutes until the tofu becomes caramelised. Set aside.

For the noodle soup, put the vegetable oil in a saucepan over a medium heat. Add the garlic and spring onions and fry for 1 minute to infuse some flavour into the oil. Add the dashi and bring to the boil. Once boiling, turn down the heat and simmer for 5 minutes.

Meanwhile, cook the dried soba noodles in a separate pan of boiling water following the packet instructions. Drain well and divide between serving bowls.

Combine the red miso and gochujang in a cup and stir in a ladleful of the dashi until dissolved. Add the miso mixture back into the saucepan with the soup and stir well to combine. Heat through for another minute, if needed, before serving.

Pour the hot miso soup over the cooked soba noodles in the serving bowls, then top with the ginger teriyaki tofu, wakame, sesame seeds, dried chilli strips and spring onion, if liked.

From Totally Tofu: 75 Delicious Protein-Packed Vegetarian and Vegan Recipes (£9.99, Ryland, Peters & Small), out now