• Boil the kettle. Half-fill a medium saucepan with the boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• Meanwhile, thinly slice carrot into half-moons.
• Place sliced mushrooms in the "shaker bag" with Asian BBQ seasoning and a flick of water (using fingertips).
• Fold over the top of the bag to seal and shake mushrooms until evenly coated in spice blend, 1 minute.
• In a large frying pan, heat a drizzle of olive oil over high heat and a generous drizzle of olive oil. Cook carrot and sliced mushrooms, 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.

• Divide rice between bowls. 
• Top with Taiwanese tofu, mushrooms and veggies.
• Sprinkle with crushed peanuts to serve. Enjoy!