Roast Tofu with Grapes and Honey

Wrap the tofu blocks in a clean kitchen towel, place a heavy pan on top, and weight with tins or a cast-iron skillet.

Press in the refrigerator for a minimum of 8 hours or overnight to expel as much moisture as possible — this stage is unattended.

Whisk together the honey, soy sauce, sherry vinegar, Dijon mustard, black pepper and half the olive oil in a bowl to form the glaze. Set aside.

Pat the pressed tofu completely dry with paper towels, then cut into 2 cm slabs if not already done. Arrange in a single layer in a shallow dish, pour half the glaze over the tofu, and turn to coat evenly.

Marinate at room temperature for 30 minutes, turning once halfway through — this stage is unattended.

Preheat the oven to 220°C, or 200°C for a fan oven, or gas mark 7 with a large oven-safe skillet or roasting dish inside to heat.

Remove the hot pan from the oven, add the remaining olive oil, and lay the tofu slabs in a single layer — they should sizzle immediately on contact.

Roast for 18 minutes until the undersides are deeply golden and beginning to crisp at the edges.

Flip each tofu slab, scatter the halved grapes and sliced garlic around the pan, and pour the remaining glaze over everything.

Return to the oven and roast for a further 15 minutes until the glaze reduces to a sticky, lacquered coating and the grapes begin to collapse and blister.

Remove the pan from the oven, set it over a medium-high hob flame, and add the butter, thyme and rosemary.

Baste the tofu continuously for 2–3 minutes, spooning the pan juices over the top until the sauce thickens to a glossy consistency and smells deeply caramelised.

Transfer to a warmed serving platter, spoon all the grape and herb pan sauce over the top, and finish with a pinch of flaky sea salt.