Spicy tofu with mushrooms and pak choi

Instructions

1 Whisk together all the ingredients for the sauce in a bowl, then set aside.

2 Heat a wok over a high heat until it starts to smoke, then add the rapeseed oil. Stir-fry the shallots for 1 min, then add the tofu. Let the tofu sear and brown for 10 sec on one side, then flip over. Add the rice wine or sherry and the pak choy and toss together gently for 2 min to wilt the leaves.

3 Give the sauce a stir, then pour into the wok and bring to the boil. Add the mushrooms and stir in to wilt.

4 Transfer to a serving plate, drizzle with chilli oil, garnish with coriander and serve.