3 fresh red chilies

2 tbsp maple syrup

1 lime, halved

225g/8oz block tofu, sliced into 8 pieces

To serve

salad leaves of your choice

extra-virgin olive oil to taste

Serves - 2


Slice 2 of the chilies, leaving the seeds in, then de-seed the third and chop it into fine dice and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the maple syrup, and squeeze in 1 teaspoon of lime juice from one half of the lime.

Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat.

Before you turn to the tofu, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the remaining lime half into wedges, and pop one on each plate if so wished.

Heat a cast-iron or heavy-based frying pan. When it’s hot, add the tofu slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too.

Remove the tofu to the salad-lined plates and spoon the lipstick-red pieces of chili in their honeyed glaze over the cheese. Eat immediately. Not hard to do.

Recipe adapted from: Good Food
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