Black pepper tofu with charred Brussels sprouts and green tea soba noodles

Remove the tofu from the packet and discard the liquid.

Place the tofu between 2 plates with a few layers of paper towel or a tea towel,  then add about 2 kilograms of weight.

Allow to sit for at least 10 minutes.

Thinly slice the red onion.

Finely mince the ginger and garlic.

Cut the Brussels sprouts into quarters, discard any outer loose outer leaves.

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 drizzle of oil in a pan over a medium heat. Fry until golden on each side (approximately 4 minutes in total).

Remove the tofu from the pan and set aside on paper towels. Wipe out the pan to remove the oil and return to the heat.

Cook the brussels for a minute until they start to brown (a little black is good), then flip.

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 Brussels are fully cooked.

While you are cooking the Brussels, 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.