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.