1

Put the mushrooms in a medium heatproof bowl and pour over 500ml boiling water from the kettle. Cover and set aside for 30 minutes to soak. Strain the mushroom soaking liquid through a fine sieve into a small pan, pressing any excess liquid from the mushrooms using the back of a spoon. Finely slice the rehydrated mushrooms and set aside.

2

Meanwhile, drain the tofu. Wrap each block in kitchen paper and set aside to drain for 30 minutes. Cut each block into 6 equal pieces, pat dry again with kitchen paper, then dust with the cornflour and set aside.

3

Mist a nonstick frying pan with cooking spray and set over a high heat. Fry the 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 plate lined with kitchen paper. Mist the pan with more cooking spray and fry the rehydrated mushrooms for 2-3 minutes until golden.

4

In a 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 between bowls, top with the spring onions, ginger and chilli, if using, then carefully pour the stock and mushrooms around the tofu.