Roasted Tofu with Cabbage

Ingredients

• Firm or extra-firm tofu 2 x 300g blocks
• Savoy cabbage 1 medium
• Garlic cloves 3
• Fresh ginger 1 thumb-sized piece
• Soy sauce (or tamari for gluten-free) 4 tbsp
• Sesame oil 2 tbsp
• Maple syrup 1 tbsp
• Chilli flakes 1 tsp
• Vegetable oil 2 tbsp
• Spring onions 3
• Fresh coriander 1 small bunch
• For the tofu
• Vegetable oil 1 tbsp
• For the cabbage
• Vegetable oil 1 tbsp
• Spring onions, sliced (white and green parts separated) 3
• Garlic, minced 3 cloves
• Ginger, grated 1 thumb-sized piece

Method

1. Press the tofu: Wrap the tofu blocks in kitchen paper or a clean tea towel. Place something heavy on top (like a stack of books or a cast-iron pan) and leave for at least 30 minutes to remove excess water.
2. Prepare the marinade: In a medium bowl, whisk together the soy sauce (or tamari), sesame oil, maple syrup, chilli flakes, 2 minced garlic cloves and 1 tbsp grated ginger.
3. Cut the tofu: Once pressed, cut the tofu into 2cm cubes. Add the tofu cubes to the marinade and gently toss to coat. Let it marinate for at least 15 minutes, or longer if time allows.
4. Prepare the cabbage: Remove the tough outer leaves from the cabbage, quarter it, cut out the core, and then shred the leaves finely.
5. Roast the tofu: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Drain the tofu from the marinade, reserving the liquid. Toss the tofu cubes with 1 tbsp vegetable oil on a baking tray. Roast for 25-30 minutes, turning halfway, until golden brown and slightly crispy.
6. Cook the cabbage: While the tofu is roasting, heat 1 tbsp vegetable oil in a large wok or frying pan over a medium-high heat. Add the white parts of the spring onions and stir-fry for 1 minute until fragrant.
7. Add the shredded cabbage to the wok, along with the remaining 1 tbsp minced garlic and 1 tbsp grated ginger. Stir-fry for 5-7 minutes until the cabbage is tender-crisp.
8. Finish the dish: Add the roasted tofu to the wok with the cabbage. Pour over the reserved marinade. Toss everything together for 1-2 minutes until heated through and well combined.
9. Serve: Garnish with the green parts of the spring onions and fresh coriander. Serve immediately.