Ingredients

• 250g/9oz tofu
• 1 garlic clove
• finely chopped
• ½ tsp dried chilli flakes
• 1 tbsp sugar
• 1 orange
• juice only
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tbsp vegetable oil
• 2 tbsp chopped fresh coriander
• 200g/7oz soya beans
• ½ bunch watercress
• leaves only
• 2 tbsp chopped fresh mint
• 2 tbsp boiling water
• 8 cherry tomatoes
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt
• to taste
• 1 tbsp chopped fresh coriander
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the tofu
• dry the tofu on kitchen paper and chop into cubes. Place the tofu into a non-reactive bowl with the rest of the tofu ingredients
• except the oil and coriander
• and stir well. Leave to marinate for at least ten minutes.
• Heat the oil in a wok and fry the tofu until golden-brown and crisp
• about 5-7 minutes. Stir in the coriander.
• For the soya bean mash
• blanch the beans in boiling water until tender
• about 3-4 minutes. Drain the beans and transfer to a food processor. Add the watercress
• mint and boiling water and pulse until the beans are mashed but not entirely smooth.
• For the balsamic tomatoes
• place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes.
• To serve
• place a bed of the soya bean mash on a serving plate and spoon the marinated fried tofu over the top. Serve the roasted balsamic tomatoes to the side and sprinkle over the chopped coriander.