Make the ginger beer batter. Mix the flour, salt, baking powder and cayenne or paprika together. Gradually whisk in the ginger beer and add the ginger. Chill in the fridge for 20 minutes or more before using.

Make the stuffing; heat the oil in a frying pan and sauté the garlic, ginger, shiitakes, chilli and spring onion to soften. Add the mirin and soy sauce and cook for 2 minutes more. Remove from the heat and stir in the herbs; leave to cool.

Cut the tofu in half vertically, then turn the tofu pieces on their sides and slit to make a small opening in the middle. Using a teaspoon, stuff the mushroom mixture carefully into the slits, until they are full. Chill in the fridge until required.

If steaming, place the stuffed tofu in a steam basket in a wok of boiling water, cover and steam for 5–7 minutes. If frying, preheat the oil to 180C / 350F. Dust each tofu block in flour, then dip in the beer batter (slit side up) and carefully lower into the hot oil. Cook for 2–3 minutes on each side or until the batter is golden, then remove carefully. Drain the tofu on kitchen paper and season with salt.

For the mushy peas, heat the olive oil in a small pan. Add the shallots and garlic and cook over a low heat until softened. Drain the marrowfat peas and add to the pan along with the chilli, lemon juice and zest and 1 tablespoon of water; gently heat through. Stir through the mint, season with salt and pepper and serve.