- Baste and cook the tofu: Preheat the oven to 220°C (200°C fan oven), gas 7. To make the baste, combine the hoisin sauce, soy sauce, vinegar, honey and 1/2 tbsp groundnut oil in a small jug. Put the tofu in a small, shallow nonstick roasting tin, pour over two-thirds of the baste and toss to coat the tofu thoroughly. Roast for 8 minutes, then turn the tofu over and cook for a further 6-8 minutes.
- Stir-fry the vegetables: Meanwhile, blend the remaining baste with the vegetable stock and set aside. Heat a wok or a large, heavy-based nonstick frying pan over a high heat. Add the remaining groundnut oil and heat for a few seconds, then add the ginger. Cook for a few seconds, stirring, then add the red pepper and mushrooms, and stir-fry for 2 minutes. Add the Chinese leaves and greens together with the baste and stock mixture. Stir-fry for 2-3 more minutes or until the greens are wilted.
- Combine the tofu and vegetables: Stir the tofu into the greens and cook for a few more seconds, then pile high onto bowls of rice or noodles. Sprinkle with toasted sesame seeds and serve.
*For Chinese leaves, use 125g green beans, cut into 3cm lengths. Add with the red pepper and mushrooms. *For button mushrooms, use thickly sliced mixed mushrooms such as oyster and shiitake.
Tofu is a great source of protein and calcium and is low in fat, but has little flavour of its own, so it is best when marinated or flavoured by tossing it in a tasty baste.