This is a delicious weekday treat, quick and easy to make; the tofu has a lovely texture and flavour, while the leaves and the mushrooms give it a luxurious, vegetal taste. If you can get Japanese mustard (say from The Japan Centre), so much the better, if not, use a mix of half and half smooth French mustard and wasabe

300g block of tofu

250g rainbow chard

175g mixed exotic mushrooms (slice shitakes, break the shimeji and cut the emokis off their base)

2 spring onions, finely sliced diagonally

1 tspn finely chopped chives

10g butter or oil if vegan

Groundnut oil to fry

Marinade:-

1½ tbspns oyster sauce

3 tbspns light soy sauce

¼ tspn sugar

¼ tspn Japanese or English mustard

1 tbspn sesame oil

1 tbspn freshly squeezed orange juice

• Cut the tofu into 2cm cubes, and place on a few layers of kitchen paper and place a few layers on top. Press down gently, and leave to soak the water out of it while you get on with the rest of the prep

• Mix the marinade ingredients

• Rinse the chard, then tear the leaves off the stems. Roll up the leaves and cut into 2cm strips. Chop the stems into 2cm lengths

• Set a tablespoon of groundnut oil and the butter heating in a good sized non-stick frying pan (very important, tofu is notorious for sticking to non non-stick pans!), then when it’s hot add the tofu cubes carefully. Fry in batches till it’s golden on all sides, then lift it out and put it in a bowl. Pour the marinade over, making sure it’s completely coated

• Add another tablespoon of oil to the pan, and turn the heat down to medium. Add the chard stems, and stir fry for 2½ minutes. Add the mushrooms, the chives and two thirds of the spring onions and stir fry for another 2½ minutes. Add the chard leaves and the tofu, plus about a dessert spoon of the marinade, stir, then cover and cook for another 2½ minutes. Serve, with the last of the spring onions sprinkled over the top