If tofu’s not your thing, maybe chicken is and you won’t notice there’s bean curd in the mix in this effortless Chinese-inspired dish. We genuinely love tofu, but totally get that some of you think it’s bland. TBH that’s kind of the point of tofu (that and the impressive nutritional profile); it takes on the flavours of whatever it’s cooked or mingled with. It has good manners; it doesn’t take over. It brings that lovely, soft texture to the party, then moves over and lets everything else hog the spotlight. And if you don’t like tofu because it’s mild-tasting, maybe you’d enjoy fermented tofu which is SO punchy, it can empty a room with its pong while burning your oesophageal bits on the way down. IYKYK. Then again, maybe not. Like strong blue cheese, it’s an acquired taste. 

With a history of over 2,000 years and millions of devoted tofu-eaters the Asian world over, we reckon tofu’s got the goods and we’re sticking with it. It’s excellent in this salad-main, which is super-duper easy and perfect for the balmier nights (or days) of autumn. The only part that actually requires any cooking is the chicken (and toasting the Sichuan peppercorns) but apart from that, it’s just a matter of whipping up the dressing, slicing a few veggies, then assembling everything on a platter. Oh – and cooking some rice to go alongside.

SERVES 4

1.5 litre (6 cups) chicken stock, approximately

3 large chicken marylands

2 cups (400g) long-grain rice

1 tbsp Sichuan peppercorns

3 Lebanese cucumbers (about 300g), cut into match sticks

300g silken tofu, cut into cubes

2 spring onions, trimmed and thinly sliced 

small handful coriander sprigs, to serve

steamed rice, to serve

Dressing

3 cloves garlic, finely grated

2-3 tsp finely grated ginger

2 tbsp caster sugar

3 tbsp Chinese black vinegar

21/2 tbsp Sichuan chilli paste (doubanjiang)

2 tbsp sesame oil

2 tbsp chilli oil, or to taste

2 tbsp crushed, toasted sesame seeds, plus extra, for serving

For the dressing, combine all the ingredients in a bowl, then whisk to combine well. Taste, then adjust the sweet-sour balance to suit, adding more sugar or vinegar if you like. Set aside. 

Place the chicken stock in a medium saucepan and bring to the boil. Add the chicken, adding more stock or water if it is not quite covered, then bring it to a simmer. Reduce the heat to medium-low, cover the pan, then cook the chicken for about 25 minutes or until it is nearly cooked though the thickest part. Turn off the heat, then leave the chicken in the stock for about 30 minutes to finish cooking. Drain well, keeping aside 750ml (3 cups) of the stock, and reserving the rest for another use. Cool the chicken, then coarsely shred, discarding the skin and bones.

Meanwhile, rinse the rice and drain well. Combine in a medium saucepan with the reserved stock. Bring to a simmer, then cover the pan and cook over medium heat for 12 minutes or until the stock is absorbed. Remove from the heat and stand, covered, for 10 minutes to finish cooking.

While the rice and chicken rest, heat a small, heavy-based frying pan over medium-low heat. Add the Sichuan peppercorns, then toast, shaking the pan often, for about 3 minutes or until fragrant. Cool slightly, then coarsely crush using a mortar and pestle.

Scatter the chicken over a large serving platter with the tofu. Top with the cucumber, then drizzle over some of the dressing. Scatter with the spring onion, coriander, toasted peppercorns and crushed sesame seeds. Fluff the rice with a fork and serve to the side with any remaining sesame seeds and remaining dressing.