Black pepper brussels sprouts with cold silkentofu

SERVES 4, WITH RICE

“This dish is inspired by Japanese hiyayakko, cold tofu topped with soy sauce, ginger, shallots and shiso – a really excellent meal to eat on a warm day,” says McKinnon.

350 gm brussels sprouts, trimmed and halved

Olive oil, for drizzling

400 gm block silken tofu

1 spring onion, finely sliced Handful of coriander leaves BLACK PEPPER SAUCE 2 tbsp vegetable oil 2 garlic cloves, finely chopped 2.5 cm piece of ginger, peeled and finely chopped 2 red shallots, finely sliced 2 long red chillies, finely chopped (optional) 3 tbsp kecap manis or sweet soy sauce 2 tbsp tamari or soy sauce

1 tbsp dark soy sauce (optional)

2 tsp brown sugar

2 tsp freshly ground black pepper,

plus extra if needed 1 Preheat oven to 200°C.

2 Place brussels sprouts on a baking tray and drizzle with olive oil. Season with sea salt and roast for 25-30 minutes until golden and crisp.

3 Line a plate with a few sheets of paper towel and very gently place tofu on top to drain for about 5 minutes. 4 Meanwhile, for black pepper sauce, heat oil in a frying pan over low heat, add garlic, ginger, shallot and chilli and cook for 5-6 minutes, stirring now and then, until everything is so and sweet. Stir in sauces and sugar, then add black pepper. Taste and add more pepper if needed.

5 Remove from heat; add brussels sprouts and stir in spring onion.

6 Place silken tofu on a serving plate and spoon over black pepper brussels sprouts. Sprinkle with coriander leaves and serve with rice.