VEGAN: Crispy Tofu with Soy Mushroom

**Press the tofu for an hour before starting prep**

• To do this, place it on plate with a plate on top and a large book on top of that, leave for an hour pouring off the liquid every now and then.
• Slice the tofu around 7mm thick (1 cm is a bit chunky but too thin and it will break apart)
• Spread the slices out on a place and dust with Chinese 5 Spice on one side, then sieve over a generous dusting of cornflour.
• Carefully turn to tofu over using two forks and do the same on the other side.  Using the excess cornflour, turn onto the sides to coat each edge.  Be generous with the four, this will make it crispy.
• Slice the mushrooms a similar thickness and heat 2 tbsp oil in a pan and get them gently cooking.
• In the meantime, cover the base of a frying pan with oil and turn the heat high.  Splash a drop of water in and when it’s ready it will fiercely spit – fry the tofu slices.  If it’s not hot enough, your tofu will not turn golden brown – just crispy and insipid!  Turn every minute for around 5 minutes until golden, remove and place on kitchen towel.
• Back to the mush – once the water has cooked off and they are nice and brown, reduce heat.  Mix the soy sauce, rice vinegar, sesame oil, 1 tsp of five spice and the sugar in a bowl.  Pour into the pan and toss the mushrooms around until they are glazed.  Remove from the heat to prevent burning.
• Place a slice of tofu and drizzle some of your sweet Asian sauce on top, add a few slices of mushroom and garnish with sliced spring onion.
• Easy peasy! Now get a glass of something red, vegan and enjoy!