Wash and dry produce.

Peel and dice potatoes into ½-inch pieces. Open and drain tofu; press out excess water with paper towels. Dice into ½-inch cubes. Roughly chop dill.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes to pot.

Mash with half the crème fraîche until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

While potatoes cook, in a large bowl, combine tempura batter mix, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated tofu in a single layer (work in batches if necessary). Cook until golden brown, 2-3 minutes per side.

Using a slotted spoon, transfer tofu to a paper-towel-lined plate. Immediately season with salt and pepper.

Meanwhile, heat a drizzle of oil in a small pot over medium heat. Add peas and 1 TBSP butter (2 TBSP for 4 servings); cook until peas are warmed through, 1-2 minutes.

Turn off heat; stir in half the dill and half the garlic powder (all for 4). Season with salt and pepper.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a second small pot over medium-high heat. Sprinkle half the flour (all for 4) over melted butter; cook, stirring constantly, until smooth, 30-60 seconds.

Whisk in stock concentrates, mustard, and ½ cup water (¾ cup for 4) until combined. Bring to a simmer and cook, stirring occasionally, until thickened, 1-2 minutes.

Whisk in remaining crème fraîche until combined. Season with salt and pepper.

If necessary, reheat mashed potatoes over medium heat until warmed through. TIP: Add a splash of water if stiff.

Divide tofu, mashed potatoes, peas, and jam between plates. Spoon mushroom sauce over tofu. Garnish with remaining dill.