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A one-pan supper for one: fried tofu and pak choi smothered in kecap manis

Cooking for myself is a rare delight, because normally there are other people to consider. Alone, I can indulge in my strangest culinary whims (oat soup, celery wontons, salt-and-vinegar noodles), which probably won’t see the light of day here. The more crowd-pleasing dishes that I cook for myself tend to involve the vegan cook’s greatest ally, tofu. It can be quickly crisped for near-instant gratification, and today I’m submerging it in Indonesian flavours such as lemongrass and kecap manis (sweet soy), and surrounding it in greens. One pan, one person, no compromises.

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