Sticky Hoisin Tofu Burger With Chips And Red Cabbage Slaw

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

Cut your potatoes (skins on) into chips

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

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp

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

Trim, then slice your spring onion[s] finely

Combine your rice vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a bowl with a pinch of salt, pepper and sugar

Add your shredded red cabbage, grated carrot and sliced spring onion to the bowl and give everything a good mix up – this is your red cabbage slaw

Add your spiced plum chutney to a separate bowl with your hoisin sauce and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and mix until combined – this is your plum sauce

Drain your tofu and pat dry with kitchen paper

Slice lengthways into 3 flat pieces per person

Add the tofu slices to a plate with your cornflour and season with a pinch of salt

Turn them a few times until all of the tofu slices are fully coated

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

Once hot, add the coated tofu slices with your soy sauce and cook for 3-4 min on each side until crispy and golden

Slice your brioche bun[s] in half

Once the chips are nearly done, take the tray[s] out the oven and add the brioche halves

Return the tray[s] to the oven for a further 2-3 min or until the brioche bun halves are warmed through

Once the tofu is crispy and golden, reduce the heat to low and add half the plum sauce (save the rest for later!) and your toasted sesame seeds to the pan

Cook for 1-2 min further until the tofu slices are fully coated in the sauce – this is your sticky hoisin tofu