Black pepper tofu with charred Brussels sprouts and soba noodles

Remove the tofu from the packet and discard the liquid.

Pat the tofu dry.

Thinly slice the red onion.

Finely mince the ginger and garlic.

Trim a little off the Brussels sprouts then cut into quarters.

Thinly slice the white part of the spring onions. Slice the green part into 2 cm batons.

Bring a large pot of salted water to the boil.

Cut the tofu into 2 to 3 cm cubes, toss in cornflour.

Heat a good drizzle of oil in a pan over a medium heat. Fry the tofu until golden on each side (about 4 minutes in total).

Remove the tofu from the pan and set aside on paper towels, season with a little salt.

Wipe out the pan to remove the oil, then return to the heat and add another splash of oil.

Cook the Brussels sprouts cut side down in the pan for a few minutes with a little pinch of salt.

Add the red onion and the white part of the spring onions, then cook for a minute before adding the ginger and garlic.

Fry on medium heat for 2 minutes, adding a few splashes of water, until the sprouts are fully cooked.

While you are cooking the Brussels sprouts, cook the noodles.

Add the noodles to the pot of boiling salted water and cook for 10 minutes. Strain and toss with a little oil to prevent sticking.

Add the triple soy mix and black pepper mix to the Brussels.

Add the tofu to the pan, then reduce the heat to low and toss together until heated through.

Serve black pepper tofu over soba noodles, topped with the remaining spring onions sprinkled over.