Anna Jones served up caramelised tofu with cavolo nero and XO sauce on Saturday Kitchen.

The ingredients are: vegetable oil, for frying, 200g extra-firm tofu, cut into 2cm strips, 2 garlic cloves, finely chopped, 1 thumb-sized knob ginger, peeled and finely chopped, 1 bunch spring onions, finely sliced, 3 tsp soy sauce, 1 small bunch coriander, leaves and stalks roughly chopped, 1 bunch cavolo nero, shredded, 1 corn on the cob, kernels only and 1 tsp rice wine vinegar.

For the XO sauce: 1 tbsp vegetable oil, 1 red onion, finely chopped, 2 red chillies, finely chopped, 4 garlic cloves, finely chopped, ½ tsp chilli flakes, 1 tsp smoked paprika, 3 tbsp honey or maple syrup, 1 tbsp sesame oil, 2 tbsp light soy sauce, 1 tbsp rice vinegar, 2 tbsp toasted sesame seeds and pinch salt.

See recipes by Anna in her book titled: One: Pot, Pan, Planet: A greener way to cook for you, your family and the planet available from Amazon now.