Sesame Tofu Nuggets With Wedges And Radish Slaw

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Cut your potatoes (skins on) into wedges

Boil half a kettle and slice your radishes finely

Add the sliced radishes to a bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water to soften

Add the wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Put the tray[s] in the oven for 30 min or until golden and crispy

Meanwhile, drain your tofu and cut into 6 nuggets per person

Pat each tofu nugget dry with kitchen paper

Add a handful of flour to a plate

Combine your mayo and soy sauce in a bowl – this is your mayo mix

Combine your panko breadcrumbs and toasted sesame seeds in a separate bowl – this is your breadcrumb mix

Cover the tofu nuggets in the flour and tap off the excess, then add them into the mayo mix until lightly coated and finally press them into the breadcrumb mix firmly to evenly coat all over

Add the tofu nuggets to a baking tray and drizzle each one with vegetable oil

Put the tray in the oven for 20-25 min or until golden and crispy – these are your sesame tofu nuggets

Meanwhile, drain the sliced radishes

Top, tail and grate your carrot[s] (no need to peel!)

Trim, then finely slice your spring onion[s]

Add all of the vegetables to a bowl with your rice vinegar and a pinch of salt and give everything a good mix up – this is your radish slaw

Combine your sriracha (can't handle the heat? Go easy!), tomato ketchup, toasted sesame oil and a pinch of salt in a small bowl – this is your spicy dipping sauce