Spicy Tofu Salad with Cashews & Eggplant

Packed with spiced tofu and chargrilled eggplant, this Asian-inspired and deliciously plant-based recipe tastes even better when wood-fired, adding a depth of flavour that a domestic oven simply can’t offer.IngredientsServes 2 as a main1 tbsp cornflour (cornstarch)400g (14oz) firm tofu, drained and cut into ½” (1cm) cubesVegetable oil, for frying1aubergine (eggplant), chopped into 1” (2.5cm) cubes½ small head of cauliflower, chopped into small florets4 cherry tomatoes, quartered100g (¾ cup) cashews1 tbsp chilli sauceSea salt and freshly ground black pepperTo serveMixed salad leavesHandful of green beans, boiled for 2 minutesToasted sesame oil, for drizzlingFresh coriander (cilantro) leavesMethodFire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Place your Grizzler, Sizzler, or Skillet into your Ooni to heat it up. Spread the cornflour evenly over a plate and roll the tofu in it until lightly coated.When the pan is hot, add a little vegetable oil, then add the tofu and cook for 3 minutes, or until it has started to turn golden brown. Shake the pan now and again to ensure the tofu is cooked on all sides. Once cooked, set aside in a bowl.Add the eggplant to your pan along with a little more oil and a sprinkle of salt. Place in the oven and cook for 4 to 5 minutes, or until tender. Transfer to the bowl with the tofu, then cook the cauliflower and tomatoes in the same way, adding a little more oil to the pan if necessary. Add them to the tofu bowl and gently mix to combine.Add the cashews and chilli sauce to the tofu mixture, and toss well to coat everything with the sauce. Season to taste with salt and pepper.Serve on a bed of mixed salad leaves and green beans, drizzled with a little toasted sesame oil and topped with some torn cilantro leaves.