First thing in the morning, drain and press your tofu for at least half an hour (see notes below).

Slice the pressed tofu into thin slices and add them to a wide based bowl. Scatter chopped brown onion, spring onions, ginger, chilli and garlic on top.

In a separate bowl, mix soy sauce, sesame oil, sugar, rice vinegar and grated pear. Season with black pepper.

Pour the mixture over the tofu and vegetables, cover and refrigerate for 8 hours.

In the meantime, stir fry the mushrooms until they release the water and it evaporates. Remove from the pan, cover to keep warm.

Drizzle the same frying pan with some odouress oil (like vegetable, rapeseed or sunflower). Remove the tofu from the marinade (reserve it for later). Once the pan is hot, place the strips of tofu in the pan (you may need to do this in batches), Sizzle the tofu on both sides for a couple of minutes on high heat. (If you cooked tofu in batches, return all the tofu to the pan at the end of cooking the second batch). Add the mushrooms, then spoon just enough marinade to cover the tofu and let it cook for a couple of minutes until the marinade is reduced and the tofu is brown and sticky.

Serve Korean style Bulgogi tofu on a bed of rice.