Tofu traybake with tomatoes and ginger recipe
 This one-tin dish is on constant rotation at home – both my husband and children love it. The tofu works beautifully with the tomatoes and peanut sauce, and you need little more than noodles or rice alongside it. 480g block firm tofu, cut into 1cm/½in slices and then into triangles400g/14oz cherry tomatoes, halved1 red onion, thinly sliced1 white onion, thinly sliced2 garlic cloves, finely grated5cm/2in piece fresh root ginger, peeled and finely grated2 tsp sea salt flakes3 tbsp sesame oil1 lime, juice and zest60g/2¼oz peanut butter1 tbsp soy saucefresh coriander leaves 40g/1½oz salted peanuts, choppednoodles or white rice, to serve 480g block firm tofu, cut into 1cm/½in slices and then into triangles 400g/14oz cherry tomatoes, halved 1 red onion, thinly sliced 1 white onion, thinly sliced 2 garlic cloves, finely grated 5cm/2in piece fresh root ginger, peeled and finely grated 2 tsp sea salt flakes 3 tbsp sesame oil 1 lime, juice and zest 60g/2¼oz peanut butter 1 tbsp soy sauce fresh coriander leaves 40g/1½oz salted peanuts, chopped noodles or white rice, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Mix the tofu, cherry tomatoes, onions, garlic, ginger, sea salt flakes and 2 tablespoons of the sesame oil together in a large roasting tin. Fish out the tofu, so it can sit on the top of the vegetables, then transfer to the oven to roast for 25 minutes. Meanwhile, whisk the remaining 1 tablespoon of sesame oil together with the lime juice and zest, peanut butter, soy sauce and 50ml/2fl oz water in a jug, adding more water as needed to make a sauce the consistency of double cream. Taste and adjust the soy and lime juice as needed, then set aside.Check the tofu after 25 minutes – it should be golden brown and crisp around the edges. Return to the oven for a further 5 minutes if needed, then scatter with the coriander and peanuts. Serve hot with the peanut sauce and noodles or rice alongside. Preheat the oven to 220C/200C Fan/Gas 7. Mix the tofu, cherry tomatoes, onions, garlic, ginger, sea salt flakes and 2 tablespoons of the sesame oil together in a large roasting tin. Fish out the tofu, so it can sit on the top of the vegetables, then transfer to the oven to roast for 25 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Mix the tofu, cherry tomatoes, onions, garlic, ginger, sea salt flakes and 2 tablespoons of the sesame oil together in a large roasting tin. Fish out the tofu, so it can sit on the top of the vegetables, then transfer to the oven to roast for 25 minutes. Meanwhile, whisk the remaining 1 tablespoon of sesame oil together with the lime juice and zest, peanut butter, soy sauce and 50ml/2fl oz water in a jug, adding more water as needed to make a sauce the consistency of double cream. Taste and adjust the soy and lime juice as needed, then set aside. Meanwhile, whisk the remaining 1 tablespoon of sesame oil together with the lime juice and zest, peanut butter, soy sauce and 50ml/2fl oz water in a jug, adding more water as needed to make a sauce the consistency of double cream. Taste and adjust the soy and lime juice as needed, then set aside. Check the tofu after 25 minutes – it should be golden brown and crisp around the edges. Return to the oven for a further 5 minutes if needed, then scatter with the coriander and peanuts. Serve hot with the peanut sauce and noodles or rice alongside. Check the tofu after 25 minutes – it should be golden brown and crisp around the edges. Return to the oven for a further 5 minutes if needed, then scatter with the coriander and peanuts. Serve hot with the peanut sauce and noodles or rice alongside. Recipe tips If you want to up the vegetable content or have some to use up, you could add mushrooms or quartered pak choi into the roasting tin – it’s a very adaptable formula.