Slice the stalk off the chilli and finely slice. Peel the ginger and finely grate half of it. Thinly slice the coriander stalks and pick the coriander and mint leaves. Roughly chop the salted cashews, place them into a bowl with the chilli, coriander, and mint leaves, toss and set aside.

In a blender, crumble the tofu along with 2 tbsp of soy sauce, garam masala, and a piece of whole ginger. Pour in 100ml of water and 50ml of olive oil, then blend together until smooth, it should be as thick as greek yoghurt. Taste and season with salt and pepper to taste. Add a bit more water to the mixture if it needs to loosen.

Tear or slice the mushrooms into large pieces and remove any tough stems. Thinly slice the garlic. Pour 3 tbsp of olive oil into a large frying pan over medium-high heat. Once hot, add the mushrooms, season with salt lightly. Let the mushrooms cook undisturbed until they start to brown, 10-15 mins. Once they brown, stir them to evenly colour the mixture, add another drizzle of oil if they’re looking a little dry.

Once the mushrooms have browned, add the garlic and ginger, cook for 1 min, until fragrant. Add the curry powder, maple syrup, the remaining soy sauce and 30ml of water. Stir to coat and glaze the mushrooms, then remove from the heat.

Spread the whipped tofu over a large platter or plates and then top with sticky mushrooms. Drizzle over the mushroom sauce and garnish with the herby salted cashew mixture.