200g/7oz sprouting cauliflower
4 dried Sichuan chillies
1 red chilli, finely chopped, to garnish
1 daikon (white radish or mooli), trimmed, peeled and spiralised
2 garlic cloves, crushed
1 tbsp grated fresh root ginger
260g/9oz padron peppers, washed and cut in half widthways
1 large red onion, cut into 1cm/½in pieces
200g/7oz baby spinach leaves
4 spring onions, cut into 2.5cm/1in pieces on the diagonal
2 spring onions, finely sliced, to garnish
2 spring onions, cut into strips and left in ice water to curl
pinch dried chilli flakes
2 tbsp golden syrup or agave syrup
1 tbsp golden syrup
steamed jasmine rice
1 tbsp tahini
1 tsp black sesame seeds, to garnish
80²µ/2¾´Ç³ú cornflour
pinch Chinese five-spice powder
80²µ/2¾´Ç³ú roasted, salted peanuts, to garnish
300ml/10fl oz rapeseed oil, plus extra for frying
2 tbsp rapeseed oil
2 tbsp white rice vinegar or cider vinegar
1 tbsp clear rice vinegar
2 pinches sea salt
1 tbsp toasted sesame oil
1 tbsp mixed black and white sesame seeds, to garnish
2 tbsp tamari or low-sodium light soy sauce
1 tbsp dark soy sauce
1 tbsp sriracha chilli sauce
1 tbsp tomato purée
2 pinches ground white pepper
400g/14oz firm tofu, drained and cut into 2x2cm/¾x¾in cubes
400ml/14fl oz aquafaba (liquid drained from 2 x 400g/14oz tins chickpeas), half the chickpeas reserved