Cut the tofu into 32 small cubes, place in a dish and pour the marinade over it. Leave in the fridge for a couple of hours. If you are leaving it to marinate overnight, add some water to the marinade or the tofu will end up too salty.

Preheat the oven to 220C/425F/gas mark 7.

Drain off the marinade, gently turn the tofu cubes in the sesame oil and tabasco, season and arrange with the shallots on a baking sheet. Roast for about 30 minutes or until the tofu is just crisp on the outside and the shallots are tender but not squashy.

You don't need to peel the mushrooms. Put the olive oil, garlic, chilli and seasoning in a blender and process until combined. Brush the mushrooms with the oil and garlic mixture, place on an oiled baking sheet and bake until the mushrooms are just beginning to give out their juices.

Transfer the mushrooms to a baking dish and divide the roast shallot and tofu equally between them. There should be a little mountain of stuffing in each one. Return to oven for 20 minutes until sizzling hot.

Serve with garlic mashed potatoes and either mushroom or onion gravy.