Crispy Egg Tofu with Charred Brussels Sprouts

Ingredients

• Tofu
• 1 tube silken egg tofu (Ever Green or similar)
• 2 tbsp neutral oil
• 1 tbsp sesame oil
• 1 tbsp light soy sauce
• Brussels sprouts
• 400g brussels sprouts, halved
• 2 tbsp neutral oil
• ½ tsp salt
• To finish
• 50g pepitas
• 2 tbsp Lao Gan Ma chilli crisp
• 2 spring onions, thinly sliced
• Flaky salt for finishing

Serves 4 as a side

Method

1. Roast the brussels sprouts — Preheat oven to 200–220°C fan (200°C for small sprouts, 220°C for large). Toss halved sprouts with neutral oil and salt on a baking tray. Roast cut-side down for 20–25 minutes until deeply charred on the edges. Check at 15 minutes — small sprouts can go from charred to burnt quickly.
2. Toast the pepitas — Dry pan, medium heat, 3–4 minutes, toss frequently until puffed and golden. Set aside.
3. Pan-fry the tofu — Slice egg tofu into 1.5cm thick rounds. Heat neutral oil in a non-stick pan over medium-high. Fry tofu rounds 2–3 minutes each side until golden and crispy. Drizzle with sesame oil and light soy while still in the pan, let it sizzle for 10 seconds.
4. Assemble — Lay the tofu rounds on a plate. Pile charred sprouts on and around them. Scatter pepitas and spring onion. Drizzle generously with chilli crisp. Finish with flaky salt.