Fried Brussel Sprouts on Silken Tofu & Gochujang Date Crumbs

For the Tofu

600g soft tofu

For the sauce

3 spring onions, both white and green parts finely sliced and kept separate

3 cloves finely grated garlic

2 tsp brown sugar

3 Tbsp soya sauce

1 Tbsp rice vinegar

1 Tbsp chili crisp (Lo Gan Ma is my favourite)

1 tsp sesame seeds

1 tsp sesame oil

Brussel Sprouts and Crumbs

300g Brussel Sprouts, cut in half lengthways

3 Tbsp vegetable oil for frying

½ cup of Pangrattato, plain

1 Tbsp Gochujang paste

2 pitted dates, finely chopped

2 tsp nutritional yeast (optional)

Zest of ½ lemon

Juice of ½ a lemon

1 Tbsp chives (optional)

To make the sauce, combine the white parts of the spring onions, garlic, brown sugar, soy sauce, rice vinegar, toasted sesame seeds, and chili crisp in a small saucepan. Heat over medium-high, stirring often, until the mixture begins to bubble.

Let the sauce simmer for about 1-2 minutes, until sugar has dissolved. The sauce will thicken slightly. Stir in the green parts of the spring onions (reserving a few to use as a garnish) and cook for about 1 more minute. Remove from heat and stir in the sesame oil.

Fry the Brussel Sprouts in a cast iron pan or in a wok.  Distribute them through the oil but leave them to fry undisturbed for 3 – 4 minutes so that they take on great sizzled colour. When you are satisfied with the sear of one side, stir or use tongs to ensure that the Brussel Sprouts seared on both sides. Remove to a metal bowl and season immediately with salt.

To make the crumbs, add the gochujang, chopped dates and lemon zest to the Pangrattato and stir through to coat the crumbs  and to create a chunky red crumb.

Place the tofu in a medium size pot. Add water until the tofu is just covered. Gently poach the tofu over medium heat. Turn off the heat once the tofu is heated through.

Slice the tofu carefully and lay out with slices close together in a loaf form on a small to medium sized serving platter. Spoon over some of the silken sauce and some of the green spring onion. Arrange the Brussel sprouts over the sliced tofu and drizzle more of the sauce as well as a squeeze of lemon juice all over the Brussel Sprouts. Scatter some of the gochujang date crumb over the whole pile. Garnish with dill sprigs if using.