Cut firm tofu into small dice. Soak dried shiitake in hot water until pliable, then slice into thin strips. Seed the green pepper and slice into strips; separate shimeji into small clusters.

Heat oil in a wok over medium heat. Add sliced shiitake and fry until fragrant and lightly browned, stirring occasionally.

Push shiitake to one side, add tofu dice and shimeji. Pan-fry about 2 minutes, turning gently, until tofu turns light golden.

Add the Thai vegan savoury paste with a splash of water. Add green pepper, 1 tbsp soy sauce and 1/4 tsp salt.

Stir and simmer about 2 minutes so the lemongrass-turmeric paste infuses into the tofu. The fragrant smell signals it's ready.

Spoon generously over steamed rice for a donburi-style bowl.