Agedashi tofu

Instructions

1. Place porcini mushrooms in a medium heatproof bowl and pour over 2 cups (500ml) boiling water. Cover and set aside for 30 minutes to soak. Strain the mushroom soaking liquid through a fine sieve into a small bowl, pressing any excess liquid from the mushrooms using the back of a spoon. Finely slice the rehydrated mushrooms and set aside in a small bowl.
2. Meanwhile, drain the tofu and wrap in paper towels. Set aside for 30 minutes. Cut each block into 6 equal pieces. Pat dry again with paper towels, then dust with the cornflour and set aside.
3. Lightly spray a large nonstick frying pan with oil and set over a high heat. Cook tofu for 5-10 minutes, turning occasionally until all sides are golden – you may need to do this in batches. Remove from the pan and set aside on a paper towel-lined plate. Lightly spray the pan with oil and cook the rehydrated mushrooms for 2-3 minutes, until golden.
4. In a separate small pan, bring the mushroom soaking liquid, mirin, soy sauce, sugar and a pinch of salt to the boil. Cook for 1-2 minutes, or until the sugar has dissolved, then stir in the mushrooms.
5. To serve, divide the tofu among bowls, top with shallots, ginger and chilli (if using), then carefully pour the stock and mushrooms around the tofu.