Singapore-style fried tofu with Chinese Mushrooms is another version of one of our favourite recipes. Here the tofu is marinated in soy sauce, then fried with a little seasoning and pre-soaked mushrooms. The pak choi adds a delicious delicate flavour. Serves 2

200g tofu, cut into 5mm slices
3 tbsp soy sauce
3 tbsp corn flour, seasoned well with salt and white pepper (black pepper is fine if that is all you have)
3 large chinese mushrooms, soaked in warm water (not hot) for about an hour
3 spring onions, sliced into diagonal pieces
1 pak choi, each leaf halved horizontally
oil to shallow fry
1 tsp sesame oil
1 tsp sesame seeds

Place the tofu in bowl with the soy sauce, stir to cover and leave for an hour.
Squeeze the excess liquid from the mushrooms and reserve it. Slice the mushrooms thinly, having cut off and discarded the tough stalk pieces.
Heat the oil in a wok or frying pan. Dip the tofu pieces in the cornflour and immediately put in the hot oil. Cook for a minute or so until golden, then turn and cook the other side. Do in batches and then drain and keep warm.
Pour off most of the oil and then add the sesame oil (for flavour) and the soy sauce marinade. Add the mushrooms, pak choi and spring onions and heat through, adding some of the mushroom water to make a sauce.
Turn onto a serving plate or bowl, top with the tofu, a drizzle of soy sauce and the sesame seeds and serve with rice.