If I am honest with you, I have not been in a massively creative mood lately. Like most people I imagine, I spend way too much time looking at the photos and footage of systematically and deliberately starved people in Gaza to be able to take pleasure in food.

I cannot wrap my head around what is happening in the world. Palestinian babies, children, women and men are being intentionally starved and shot at when trying to obtain food and the world leaders are simply looking on, twiddling their thumbs and victim blaming. Where is their humanity? It’s so gut wrenching and completely incomprehensible, I have no words.

In the light of the above, my today’s recipe for peanut tofu with cucumber pickle is a quick and functional meal based on a couple of my previous recipes (this one and that one). This peanut tofu is easy and quick to make and I hope it will bring you nourishment.

MORE ABOUT THE INGREDIENTS

TOFU: Use a block of firm or extra firm tofu (not the silken variety) pressed well. I use a tofu press but you can press it by sandwiching it between layers of a clean kitchen towel and weighing it down with something heavy.

PEANUT BUTTER: You want to use smooth peanut butter (or almond butter if you are allergic to peanuts) for this recipe although you will notice that my ingredient photo features crunchy PB – apologies, a case of brain freeze. I like the brand Pip and Nut but any will do.

SOY SAUCE: I used some soy sauce to season the tofu before frying as well as some to season the sauce. I used all purpose soy sauce. If you cannot have gluten, replace it with wheat-free tamari instead.

MAPLE SYRUP: Maple syrup gives the sauce a bit of sweetness and allows it to caramelise once it hits the pan. You can substitute it with fine sugar or a neutral liquid sweetener if you wish.

VINEGAR: I used Chinese wine rice vinegar to cut through the richness of the peanut sauce and some to dress the cucumber salad.

CHINESE 5 SPICE: This is an optional addition, but I like to add Chinese 5 spice to this sauce sometimes. Use it if you like those warming flavours of cinnamon, star anise, cloves etc. and skip it if you don’t.

CUCUMBER: Cucumber is brilliant in this recipe as it provides much needed crunch, it’s fresh and hydrating and does not require any cooking. If you aren’t a fan, you could serve this peanut tofu with steamed pak choi or tenderstem broccoli, for example.

CHILLI OIL: I used homemade chilli oil (the recipe is here) to quickly dress my simple cucumber salad. It’s easy to make, but you can also use shop-bought chilli oil (sometimes known as chilli crisp). It goes well with so many dishes that if you are a chilli fiend it won’t go to waste, promise.

FRYING OIL: If opting to fry this peanut tofu, rather than bake it, use a neutral flavoured oil. I used peanut oil, but untoasted sesame oil, sunflower, rice bran or grapeseed oil all work just as well.

RICE: Cooked or steamed – white or brown – rice of choice is a perfect accompaniment for this simple dish. Easy to make, filling and nutritious.

PEANUTS: Toasted peanuts make a great topper for this simple peanut tofu dish. They provide another texture, which is always welcome in my book.

HOW TO MAKE IT?

1) MAKE CUCUMBER PICKLE

Slice cucumbers finely then dress in a mixture of spicy chilli oil, rice wine vinegar and soy sauce. Set aside to soften and for the flavours to develop.

2) SEASON TOFU

Cut well pressed tofu into large cubes, season with soy sauce then let the tofu absorb the seasoning for 5-10 minutes. Next dust with cornstarch on all sides.

2) FRY TOFU

Heat up a well seasoned wok (or a non-stick pan). Once smoking add a bit of high smoke point oil (I found that 2 tsp is enough) and then arrange half of the tofu on the hot oil. Fry, turning regularly, until crispy and golden on all sides.

4) MAKE PEANUT SAUCE

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Whisk all of the sauce ingredients in a medium size bowl until smooth and homogenous. Add about 4 tbsp (60 ml) of hot water to thin.

5) GLAZE TOFU

Once you are done frying the tofu, add just under half of the peanut sauce to the pan. Using a silicone spatula gently coat the tofu in the sauce and allow it to caramelise a little in places then serve on top of plain rice with a side of cucumber pickle. Crushed roasted peanuts and chopped coriander make a nice, although optional, topping.