Tofu & Chips

Method

1. First prepare the chips. Preheat the oven to 180°C fan/200°C/ 400°F/gas mark 6 while you peel and slice the potatoes into chip shapes about 1–2cm thick. Toss them in the olive oil and season with salt and pepper. Tip onto a baking tray and cook for 45 minutes, or until browned all over and cooked through. Turn them halfway through cooking so they colour evenly.
2. Dry the tofu with kitchen paper and cut lengthways into 3cm slices. Put the flour, breadcrumbs, cayenne and crumbled nori, if using, into a shallow bowl. Season with salt and pepper and mix to combine. Put the milk in a second shallow bowl. Line a baking tray with baking paper. Dip the tofu pieces into the milk and then into the breadcrumb mixture, making sure the tofu is fully coated in crumbs. Place on the lined baking tray and bake for 30 minutes (alongside the chips), turning over halfway through.
3. Serve the tofu and chips with lemon wedges, ketchup and pea and mint purée.