sprouts tofu and shiitake salad

a great winter salad -- good served warm or cold

serves 4

marinade:
   2 tbsp sweet chilli sauce
   1.5 tbsp soy sauce
   2 tbsp sesame or ground nut oil
   1 tsp balsamic vinegar
150g firm tofu
500g brussels sprouts
100g spring onions, sliced
1/2 tsp dried chilli flakes
120g shiitake mushrooms, quartered
15g fresh coriander leaves, coarsely chopped
1 tbsp sesame seeds
 sunflower oil for frying

• Marinade the tofu.  Mix marinade ingredients. Cut tofu into cubes about 1cm in size, and stir into the marinade.
• Trim the bases off the sprouts and cut each into three thick slices.
• In a large non stick saucepan, heat sunflower oil to a good heat, add a little salt, and fry about half the sprouts in a single layer for about 2 minutes on each side.  Don't stir too much, but allow to become well browned, almost burned in a few places.  Remove to a large bowl and repeat with the remainder.
• Now add a little more oil and saute the mushrooms, spring onions and chilli flakes for about 2 minutes. Remove and add to the bowl.
• Using tongs lift half the tofu pieces into the pan, reducing to medium heat, and fry (careful of spitting) about 2 minutes on one side, then turning once for 2 minutes on the other side.  Remove and add to the bowl.  Repeat with the remainder.
• Return all the cooked ingredients to the pan, add the tofu marinade, and half the coriander.  Toss all together.
• Serve, garnished with the remaining corander and sesame seeds.