BOSH!. Henry Firth
x 280g block firm tofu.
150g cornflour.
vegetable oil, for frying.
2 lemons.
250ml orange juice.
100g sweet chilli sauce.
1 tbsp sriracha or other chilli sauce.
3 tbsp soy sauce.
1 spring onion, to serve.
1 tsp sesame seeds, to serve.
Tofu press or 2 clean tea towels and a weight such as a heavy book. Large, deep frying pan on a high heat. Large plate covered with kitchen paper.
First, press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top. Leave for at least half an hour to drain any liquid and firm up before you start cooking.
Carefully slice the pressed tofu into 1cm-wide sticks and spread them out on a board. Sift cornflour over the top, coating the pieces generously. Use tongs or two forks to turn the pieces and sift over more cornflour until the tofu is covered on all sides. The thicker the better with the cornflour as this coating gives the cooked tofu its crunchy texture.
Pour enough oil into the pan to fully coat the bottom and heat until it makes the tip of a wooden spoon sizzle. Carefully place the tofu pieces in the pan, with a bit of space around each one (you may need to cook them in batches). Cook for 5 minutes, turning the pieces every minute or so until they are starting to turn golden brown. Transfer to the plate lined with kitchen paper. Tip away the excess oil in the pan and reduce the heat to medium-high.
Cut the lemons in half and squeeze the juice into the pan, catching any pips in your other hand (be careful as the pan may spit). Add the orange juice, sweet chilli sauce, sriracha and soy sauce and bring to the boil. Simmer for 5–7 minutes until the liquid has reduced to a syrupy consistency.
Add the tofu strips back to the pan and stir until fully coated. Continue to cook, stirring regularly, for 5 minutes and then remove from the heat. Finely slice the spring onion and sprinkle over the tofu along with the sesame seeds before serving.
Jackfruit Tacos.
Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it can be hard to find. Try your local Asian supermarket and be sure to choose green jackfruit in water. These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.
SERVES 6.
1 x serving Guacamole (shop-bought or see here).
1 x serving Salsa (shop-bought or see here).
1 x 400g tin young green jackfruit in water.
1 white onion.
4 garlic cloves.
1 tbsp vegetable oil.
1 tbsp maple syrup.
100ml vegetable stock.
½ tsp Tabasco sauce.
4 limes.
1½ tsp ground cumin.
1½ tsp smoked paprika.
½–1 tsp chilli powder.
½ tsp salt.
handful fresh coriander.
12 crunchy taco shells.
Deep frying pan with a lid on a medium heat.
If you’re making your own guacamole and salsa, do this first following the instructions here and here
Tip the jackfruit into a sieve or colander to drain off the excess water and pat the pieces down with a clean tea towel to dry them off. Cut into 5mm strips and put to one side.
Peel and slice the onion and garlic very thinly. Warm the vegetable oil in the frying pan. Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent. Add the jackfruit, maple syrup, vegetable stock and Tabasco sauce. Cut 1 of the limes in half and squeeze in the juice of one half, catching any pips in your other hand. Stir until the jackfruit is well covered.
Put the lid on the pan, turn down the heat and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit. Take the lid off the pan and sprinkle over all the spices and the salt. Stir until the jackfruit pieces are well covered and taking on the colour of the spices. Transfer the jackfruit pieces to a serving dish.
Slice the remaining limes into wedges and remove the leaves from the coriander by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stalks for another recipe. Serve the taco shells, jackfruit, guacamole, salsa, lime wedges and coriander leaves on individual plates and let everyone build their own tacos.
Creamy Mac & Greens.
This is our take on one of the world’s most popular tasty treats, a crowd-pleasing classic. A béchamel sauce makes it creamy and delicious and then we add a rich, salty flavour with roasted mushrooms. This dish is moreish and indulgent, and healthy(ish), and makes a great main course or side for a BBQ.
SERVES 6.
1 head of broccoli.
1 red onion.
2 tbsp olive oil.
8 portobello mushrooms (about 325g).
350g macaroni.
700ml plant-based milk.
70g dairy-free butter.
55g plain flour.
2 tsp onion powder.
1½ tsp garlic powder.
2 tsp English mustard.
4 tbsp nutritional yeast.
40g dairy-free cheese, grated.
1¼ tsp salt, plus a little extra.
¾ tsp black pepper, plus a little extra.
50g panko breadcrumbs.
salad leaves, to serve, optional.
FOR THE MARINADE.
5 tbsp soy sauce.
20ml maple syrup.
20ml apple cider vinegar.
20ml olive oil.
Preheat oven to 180°C. Line 2 baking trays. Large saucepan of salted water on a high heat. Medium saucepan on a medium heat. 20 x 30cm lasagne dish.
Cut the broccoli into roughly 2½cm florets and cubes (trim the stalks and use the soft parts). Peel and roughly chop the onion into 1cm chunks. Lay both the onion and broccoli on one of the lined baking trays, drizzle with the 2 tablespoons of olive oil and lightly season with salt and pepper. Put the tray on the top shelf of the preheated