Cabbage Cacio e Pepe with Crispy Tofu

1 - Prep the cabbage
Cut 1 sweetheart cabbage in half through the core, then thinly slice along with 2 spring onions on a bias.

2 - Toast the pepper
Place a large frying pan that you have a lid for over a medium heat. Add 2 tbsp of ground black pepper and let it toast for a 2 minutes.

3 - Add the butter
Chuck in 2 tbsp of unsalted butter, and once it's melted, add all of the cabbage, spring onions and a big pinch of salt.

4 - Cook
Cook the cabbage and spring onions for 5 minutes, tossing occasionally until they start to wilt. Lower the heat to medium-low and cover with a lid. Cook for about 10 minutes, stirring every so often to make sure it's not sticking, until it's softened and caramelised. Get on with the tofu while you wait.

5 - Make the batter
Beat 4 tbsp of plain flour with 120ml of water and a generous pinch of salt in a large mixing bowl. We're looking for a double cream-like consistency here; loosen with more water if necessary.

6 - Get ready to coat
Tip 60g of breadcrumbs onto a plate. Add 10 tbsp of vegetable oil to a large frying pan and place it over a medium-high heat.

7 - Coat
While the oil heats up, cut 1 280g block of tofu into 8 even-sized slices, then tip them into the batter and gently toss to coat. Add the tofu pieces into the breadcrumbs, letting any excess batter drip off first, then press the crumbs gently to coat them fully.

8 - Fry the tofu
Once the oil starts to shimmer and loosen, carefully lay in the coated tofu pieces, making sure not to overcrowd the pan. Fry for 2-3 minutes on 1 side, until golden, before flipping and repeating on the other side. You can do this in batches if needed. Once ready, season with salt and transfer to a paper towel-lined plate. Get on with the rest of the dish in the next steps while you wait.

9 - Add the cheese
Finely grate 80g of hard Italian cheese into the cabbage and pour in 3 tbsp of water. Toss the cabbage through to create a creamy sauce. Add more water as needed until it's creamy and coats the cabbage.

10 - Serve
Divide the cabbage into shallow bowls and top with the tofu nuggets. Finely grate over the remaining 20g of hard Italian cheese, add a few grinds of black pepper and tuck in!