Mix this dressing well through the tofu and mushrooms. Add the pak choi to the tin and gently turn it in the dressing, then scatter over 1 teaspoon of sea salt flakes and transfer to the oven to ...

Trim the pak choi and cut into roughly 3cm/1¼ in slices. Separate the white part from the leaves and set aside. Sprinkle the cornflour over a large plate. Cut the tofu into 8–10 thin slices.