Soya bean paste stew from The Tofu Cookbook by Becky Johnson

Ingredients

• 15 ml/1 tbsp sesame oil, plus extra for drizzling
• 25 g/1 oz enoki mushrooms
• 30 ml/2 tbsp soya bean paste
• 50 g/2 oz beef, finely chopped
• ½ courgette (zucchini)
• 1 spring onion (scallion), sliced, to garnish
• 175 g/6 oz firm tofu, drained and cut into bitesize cubes
• 10 ml/2 tsp finely chopped garlic
• ½ onion, finely chopped
• 1 red chilli, seeded and sliced diagonally
• 550 ml/18 fl oz/2½ cups fish stock