Taiwanese-Style Tofu & Mushroom Bowl

• Meanwhile, thinly slice carrot into half-moons. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, sliced mushrooms and Asian BBQ seasoning, tossing, until browned and softened, 6-8 minutes. • Transfer to a bowl.

• Cut plain tofu (see ingredients) into 2cm chunks. • Return frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. • Return cooked veggies and add baby spinach leaves, umami paste, sweet chilli sauce, the soy sauce and water, tossing, until combined, 1 minute. Season with pepper.