a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice.
b) When boiling, add the rice and cook for 12 mins.
c) Drain in a sieve, pop back in the pan, cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim and thinly slice the spring onion.
c) Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.

a) Add the cornflour to a bowl, season with salt and pepper. Toss the tofu into the flour and mix until fully coated.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) Once hot, add the tofu pieces to the pan. Fry until crispy, 6-8 mins. Carefully turn every 1-2 mins to ensure they don't burn.
d) When ready, transfer the tofu to a plate lined with kitchen paper.

a) Pop the now empty pan back on high heat with a drizzle of oil. Add the mushrooms, season with salt and pepper and cook until browned, 3-4 mins, stirring occasionally.
b) Meanwhile, in a bowl, mix together the garlic, miso, soy sauce, Szechuan paste, water and sugar (see ingredients for both amounts).
c) Pour the sauce into the pan. Bring to the boil, then lower the heat to medium.

a) Next, return the tofu to the pan with the sauce, stir to coat.
b) Add the spinach into the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Remove from the heat. TIP: Add a splash of water too if the sauce has thickened too much.

a) Fluff up the rice with a fork.
b) Serve the rice in bowls, with the mushroom mapo tofu on top. Make sure to get all of the sauce.
c) Scatter the spring onions on top. Enjoy!