Place the mushrooms in a small bowl and cover with freshly boiled water. Set aside to soak for 20 minutes, or until soft.
Gently crumble the extra firm tofu into a bowl with your hands and season with the soy sauce and sesame oil.
Carefully dice the soft tofu into 1cm cubes.
Drain the mushrooms and reserve the soaking liquid. Heat the oil in a wok and add the garlic paste, drained mushrooms and crumbled extra firm tofu.
Stir well with a metal spatula and stir fry for 1 minute.
Add the jar of Szechuan sauce to the tofu pan and leave to cook for 5 minutes, adding a little of the mushroom liquid if you prefer a thinner sauce.
Very gently add the cubes of soft tofu and allow to heat through for 2 minutes before carefully stirring through some of the spring onions.
Remove from the heat and garnish with the remaining onions and the diced red chilli. Serve immediately with boiled rice.
Chocolate Bread Pudding and Toffee Sauce This bread pudding...
Chocolate and Maca Tart with Pistachio Base The perfect...
Latticed Raspberry Bakewell Traditional frangipane uses eggs and butter,...