Hawaiian Crispy Tofu Loaded Fries With Pineapple & Chilli Sauce

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Trim, then slice your spring onion[s]

Drain your tofu and pat it dry with kitchen paper

Tear the tofu into bite-sized chunks

Add your cornflour to a large bowl with your ground smoked paprika, your umami seasoning, half your soy sauce (you'll use the rest later!) and a generous pinch of pepper and give it a good mix up

Add the torn tofu and toss until everything is well coated – this is your coated tofu

Heat a large, wide-based pan (preferably non-stick) with a very large drizzle of vegetable oil over a medium-high heat

Once hot, add the coated tofu (reserve the bowl!) and cook for 12-15 min until golden and crispy – this is your crispy tofu

Tip: Cooking for 4 or more? Use 2 pans!

While the tofu is cooking, combine your ginger paste and remaining soy sauce in the reserved bowl with half your white wine vinegar (you'll need the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar – this is your Hawaiian-style dressing

In a separate bowl, combine your carrot & cabbage slaw mix, half your mayo (save the rest for later!) and the remaining white wine vinegar – this is your creamy slaw

Once everything is ready, transfer the crispy tofu and a generous pinch of salt to the bowl with the Hawaiian-style dressing

Toss to coat – this is your Hawaiian-style crispy tofu