John Torode and Lisa Faulkner served up tofu steaks with rainbow salad and sweet chilli sauce on John and Lisa’s Weekend Kitchen.

The ingredients for the tofu are: 400g firm tofu, thickly sliced, 50g plain flour , 75g corn flour , 1 tsp baking powder , 1 tbsp thyme , 2 tbsp chicken seasoning mix, 200ml plant based yoghurt , 50 ml water and Oil for frying.

For the salad: 1 cucumber, peeled into ribbons, 1 carrot, peeled into ribbons, Handful of bean sprouts , 2 spring onions, sliced on the bias, Handful of mint, coriander and Thai basil, chopped, 1 part vinegar , 1 part soy and 1 part sesame oil.

For the sweet chilli sauce: 1 tin of pineapple, plus its juice, 200ml white vinegar , 3 long red chillies, seeds in, finely diced and 2-4 tbsp sugar.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.