Prep your veg. Slice your mushrooms and spring onions, then finely chop your garlic and ginger. Grate your carrot.

Heat your wok over a high heat with a little glug of vegetable oil. Whack in your mushrooms, garlic and ginger and stir fry for a few minutes until soft and going golden. Add 1 tbsp of your soy sauce and stir to combine. Set aside and keep warm.

Wipe your wok clean and add a little glug more vegetable oil over a high heat. Crumble your tofu into the pan and sprinkle over your turmeric with a pinch of salt. Fry for 3 minutes, breaking up with the back of your spoon to scramble it. Add your remaining soy sauce.

Time to plate up. Divide your rice between four bowls, then top with your mushrooms, spring onions, grated carrot, tofu and pea shoots. Serve up and enjoy.