Vegan Char Siew Rice

Combine the fermented red bean curd, dark soy sauce, light soy sauce, five-spice powder, half the maple syrup, garlic and sugar in a bowl to make the marinade.

Add the mushroom strips to the marinade, turning to coat, then cover and refrigerate for at least 2 hours.

Preheat the oven to 200°C, line a roasting tray with foil and set a wire rack on top.

Lift the mushrooms from the marinade, reserving the marinade, and arrange the strips on the rack.

Roast for 15 minutes, then brush with the reserved marinade and roast for a further 10 minutes, until browned and caramelised at the edges.

Brush the roasted mushrooms with the remaining maple syrup and grill for 3 minutes until glossy and slightly charred.

Slice the mushrooms thickly.

Place the rinsed rice in a saucepan with 600 ml of water.

Bring to the boil, then cover and simmer over the lowest heat for 12 minutes until the water is absorbed.

Remove the rice from the heat and leave covered for 5 minutes to steam, then fluff with a fork.

Serve the sliced mushrooms over the rice, scattered with spring onions.