Have everything prepared and ready to go before you start cooking. You'll need a large skillet and a large bowl as well.

Prepare the marinade and add the tofu, turning to coat. Leave alone while preparing the vegetables.

When everything is ready, heat about 3 tablespoons of oil in a heavy skillet over high heat.

Add the brussels sprouts in a single layer. Season with salt and cook without disturbing for two minutes or so. You want the sprouts to take on some char and cook through. Work in batches to avoid crowding the pan, adding more oil and salt with each new batch.

Transfer the cooked sprouts to a large bowl. Repeat with the rest of the sprouts.

Add a little more oil and the red pepper flakes.

Saute the mushrooms, leeks and about half the chopped parsley until heated through and the mushrooms have taken on a bit of color.

Transfer the mushrooms to the same bowl as the sprouts. Stir gently to combine.

Use tongs to place the tofu pieces in the hot pan without crowding. Cook for about two minutes on each side. As with the brussels sprouts, some char is desireable.

While the tofu is cooking, add the marinade to the bowlful of veggies and gently combine.

Remove the skillet from the heat and transfer the tofu to a platter.

Return the vegetables to the pan and use the residual heat to warm everything through again. Taste and adjust the salt as desired.

Arrange the tofu slices on top of the veg (alternatively you could stir into the mix as well). Then garnish with the remaining parsley, sesame seeds and a little drizzle of the sesame oil if desired.

The dish should be served warm, not sizzling hot.