I'm firmly entrenched in the I like Tofu camp now.

You know what is nice? Tofu, pressed, broken up and sprinkled with, salt, pepper and a little Za'atar. 

That's how far I've come. Just Tofu mad now.

This recipe is awesome. The Tofu itself is grand but for me the rice is the star with this one. Quickly fried with Pak Choi, Mushrooms, Soy Sauce and Garlic, then it gets an extra hit from the sauce that comes off the Tofu.

Delicious.

Go on give it a try and the Tofu's baked this time so no need to endure the terror of the Deep Fat Wok Frying process. 

Winner, Winner, Tofu Dinner!

Serves 4

Special Equipment - Wok, Tofu Press

Ingredients:

200g firm tofu

30g cornflour

Low-fat cooking oil spray

5cm piece fresh ginger

2 large garlic cloves

1 fresh red chilli

1 tbsp water

1 tsp cornflour

1 tsp sesame oil

1 tbsp rice wine vinegar

2½ tbsp maple syrup

1 tbsp soy sauce

1 x 250g bag microwaveable brown basmati rice

2 pak choi

150g chestnut mushrooms

1 garlic clove

1 tsp sesame oil

2 tsp soy sauce

Pinch of chilli flakes. 

To garnish:

1 spring onion

1 tsp white sesame seeds.

Instructions:

Preheat the oven to 225c. Line a baking tray with parchment. 

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 30 minutes to drain off any liquid and firm up. 

Cut the tofu into 1cm-thick batons. 

Roll the tofu in the cornflour, until well coated. 

Spray the lined baking tray with 4 sprays of cooking oil spray. 

Space out the coated tofu pieces on the baking tray. Spray the tops lightly with cooking spray. Bake in the oven for 15 minutes. 

Take the tray out, turn the pieces over, spray with a little more cooking spray, then bake for a further 15 minutes. 

Peel the ginger by scraping off the skin with a spoon, then grate it. Peel and grate the garlic. Rip the stem from the chilli, cut it in half lengthways and remove the seeds, then thinly slice. 

Mix the water and cornflour in a glass to form a slurry. 

Warm the sesame oil in a pan over a medium heat. 

Add the garlic, ginger and chilli and cook for 1 minute, stirring. 

Add the rice wine vinegar, maple syrup and soy sauce and simmer gently, stirring, for 1 minute. 

Add the cornflour slurry, stir it into the sauce, turn the heat down and simmer, stirring constantly, for 1 minute until slightly thickened.

Remove the pan from the heat. 

Cook the rice following the packet instructions. Trim and slice the pak choi into 2mm-thick strips. Peel and grate the garlic. Finely slice the mushrooms. 

Heat the oil in the wok over a medium-high heat. 

Add the garlic and stir for 1 minute. 

Add the pak choi and mushrooms and toss for 2-3 minutes, until slightly softened. Stir in the cooked rice. 

Add the soy sauce and chilli flakes and toss to combine. 

Trim and thinly slice the spring onion. 

Bring the sauce in the frying pan up to a simmer. Add the crispy roast tofu and coat evenly. 

Plate up the rice, top with the crispy tofu, garnish with spring onion and sesame seeds and serve.