Spicy Tofu & Vegetable Tray Bake

Roughly peel 1 medium knob (about 5cm) of ginger and cut off any ugly bits. If your ginger is young there’s no need to peel. Slice paper thin then into matchsticks.

Place ginger in a small heat-proof bowl with 2 tbsp boiling water, 2 tbsp rice wine vinegar, ½ tsp sugar and ¼ tsp salt. Mix to dissolve the sugar and salt, and set aside.

Zest an orange into a small bowl, then add the juice. Add soy sauce, 1 tbsp of the pickled ginger brine, the chilli sauce and sesame oil. Stir well to combine, taste and adjust seasoning if necessary, and set aside.

Preheat oven to 220 degrees C with the rack on the highest shelf. Cut the tofu into thin slices and place into a medium bowl, season with rice bran oil, salt and white pepper and toss to combine. Place the seasoned tofu on a lined baking tray in a single layer, then place in the oven for 10 minutes.

Slice the broccolini and carrot into long thin slices, about 1/2 cm thick and set aside. Remove the green tops from the spring onions, finely slice them on an angle and set aside. Slice the white part of the shallots into long thin slices, about 1/2 cm thick and set aside.

Remove the tray from the oven and add the sliced vegetables with 1/3 cup of the marinade. Toss to combine, then place back in the oven for 10 minutes.

Remove the tray from the oven and add the rest of the marinade. Sprinkle over the finely sliced tops of the shallots, a small handful of chopped coriander, drained pickled ginger and 2 tbsp toasted sesame seeds, then plate up.