1.

Heat the oil in the frying pan over a low-medium heat. Add the shallots and cook, stirring often, until golden and crisp-edged (8–10 minutes). Watch closely at the end, as they turn from golden to burnt quickly. Tip onto kitchen paper.

2.

Meanwhile, carefully turn each block of tofu out onto a heatproof plate. Steam until warmed through (5–6 minutes), or cover and microwave on medium (2–3 minutes). Pour off any liquid.

3.

Mix the light soy sauce, thick soy sauce and 3 tbsp water, then warm briefly in the frying pan or microwave.

4.

Pour the sauce over the tofu. Top with the crispy shallots and spring onions, and serve.

5.

To make a balanced meal: Serve with 200g steamed tenderstem broccoli, 150g cooked frozen edamame and ½ x 250g pouch cooked brown rice, shared between 2. The broccoli and edamame can steam alongside the tofu.