BOSH!: Simple Recipes. Amazing Food. All Plants. The fastest-selling cookery book of the year. Henry Firth

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CRISPY CHILLI TOFU

      This is our take on one of our favourite Chinese takeaway dishes. It’s spicy, full of umami flavour, sticky, gooey and incredibly moreish. Often when you buy this kind of dish it’s filled with MSG, but ours is much healthier, with a base of orange juice and sweet chilli sauce adding the main sweet tang. Serve with Perfectly Boiled Rice (see here) or Special Fried Rice (see here).

       SERVES 2–4

      1 x 280g block firm tofu

      150g cornflour

      vegetable oil, for frying

      2 lemons

      250ml orange juice

      100g sweet chilli sauce

      1 tbsp sriracha or other chilli sauce

      3 tbsp soy sauce

      1 spring onion, to serve

      1 tsp sesame seeds, to serve

       Tofu press or 2 clean tea towels and a weight such as a heavy book | Large, deep frying pan on a high heat | Large plate covered with kitchen paper

      First, 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 half an hour to drain any liquid and firm up before you start cooking

      Carefully slice the pressed tofu into 1cm-wide sticks and spread them out on a board | Sift cornflour over the top, coating the pieces generously | Use tongs or two forks to turn the pieces and sift over more cornflour until the tofu is covered on all sides | The thicker the better with the cornflour as this coating gives the cooked tofu its crunchy texture

      Pour enough oil into the pan to fully coat the bottom and heat until it makes the tip of a wooden spoon sizzle | Carefully place the tofu pieces in the pan, with a bit of space around each one (you may need to cook them in batches) | Cook for 5 minutes, turning the pieces every minute or so until they are starting to turn golden brown | Transfer to the plate lined with kitchen paper | Tip away the excess oil in the pan and reduce the heat to medium-high

      Cut the lemons in half and squeeze the juice into the pan, catching any pips in your other hand (be careful as the pan may spit) | Add the orange juice, sweet chilli sauce, sriracha and soy sauce and bring to the boil | Simmer for 5–7 minutes until the liquid has reduced to a syrupy consistency

      Add the tofu strips back to the pan and stir until fully coated | Continue to cook, stirring regularly, for 5 minutes and then remove from the heat | Finely slice the spring onion and sprinkle over the tofu along with the sesame seeds before serving

JACKFRUIT TACOS

      Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it can be hard to find. Try your local Asian supermarket and be sure to choose green jackfruit in water. These tacos are perfect finger food, combining tasty jackfruit with a Mexican combo of zingy salsa and creamy guacamole.

       SERVES 6

      1 x serving Guacamole (shop-bought or see here)

      1 x serving Salsa (shop-bought or see here)

      1 x 400g tin young green jackfruit in water

      1 white onion

      4 garlic cloves

      1 tbsp vegetable oil

      1 tbsp maple syrup

      100ml vegetable stock

      ½ tsp Tabasco sauce

      4 limes

      1½ tsp ground cumin

      1½ tsp smoked paprika

      ½–1 tsp chilli powder

      ½ tsp salt

      handful fresh coriander

      12 crunchy taco shells

       Deep frying pan with a lid on a medium heat

      If you’re making your own guacamole and salsa, do this first following the instructions here and here

      Tip the jackfruit into a sieve or colander to drain off the excess water and pat the pieces down with a clean tea towel to dry them off | Cut into 5mm strips and put to one side

      Peel and slice the onion and garlic very thinly | Warm the vegetable oil in the frying pan | Add the onion and garlic to the pan and stir with a wooden spoon until soft and translucent | Add the jackfruit, maple syrup, vegetable stock and Tabasco sauce | Cut 1 of the limes in half and squeeze in the juice of one half, catching any pips in your other hand | Stir until the jackfruit is well covered

      Put the lid on the pan, turn down the heat and let it simmer for 7–10 minutes, stirring occasionally, until the liquid has been absorbed into the jackfruit | Take the lid off the pan and sprinkle over all the spices and the salt | Stir until the jackfruit pieces are well covered and taking on the colour of the spices | Transfer the jackfruit pieces to a serving dish

      Slice the remaining limes into wedges and remove the leaves from the coriander by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away), saving the stalks for another recipe | Serve the taco shells, jackfruit, guacamole, salsa, lime wedges and coriander leaves on individual plates and let everyone build their own tacos

CREAMY MAC & GREENS

      This is our take on one of the world’s most popular tasty treats, a crowd-pleasing classic. A béchamel sauce makes it creamy and delicious and then we add a rich, salty flavour with roasted mushrooms. This dish is moreish and indulgent, and healthy(ish), and makes a great main course or side for a BBQ.

       SERVES 6

      1 head of broccoli

      1 red onion

      2 tbsp olive oil

      8 portobello mushrooms (about 325g)

      350g macaroni

      700ml plant-based milk

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