Glazed hasselback tofu with miso gravy and crunchy nut sprinkles

1. 1

   To make the glazed tofu, slice the tofu in half horizontally so there are two pieces that are around 2-3cm/¾-1¼in deep. Press for 30 minutes to get rid of any excess liquid then preheat the oven to 200C/180C Fan/Gas 6. Line a small baking tin with baking paper.

2. 2

   Place a chopstick down each of the long sides of the tofu and slice down in 5mm/¼in intervals to form the ‘hasselback’ shape.

3. 3

   Nestle the pieces of tofu in a flat layer in the baking tin.

4. 4

   Mix the yeast extract, sugar, vinegar and orange juice together in a bowl. Spoon half of the glaze across both pieces of the tofu and, using a thin knife and a teaspoon, encourage the glaze down into the cuts. Spoon the rest of the glaze across the top.

5. 5

   Bake for 45 minutes, basting with any run-off glaze every 15 minutes.

6. 6

   To make the gravy, heat the oil in a small saucepan over a medium-low heat. Fry the shallots, mushrooms and thyme for 10 minutes or until softened. Do not season.

7. 7

   Mix in the miso and flour and then, continually stirring, gradually add the stock and 100ml/3½fl oz just-boiled water.

8. 8

   Giving it the occasional stir, bring to a simmer. Add a little pepper and check to see if it needs any salt (vegetable stock and miso can already be quite salty). Remove from the heat and keep warm.

9. 9

   To make the sprinkles, heat the oil in a frying pan over a medium-low heat. Add the nuts, sage, garlic and nutmeg. Season with salt and pepper and cook for a couple of minutes, stirring often, until the nuts are lightly golden. Take off the heat and stir through the parsley.

10. 10

    To serve, ladle a large spoonful of the miso gravy onto two warmed serving plates. Place one piece of hasselback tofu on each plate then scatter over the crunchy nut sprinkles. Serve with the extra gravy on the side.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.