• Begin this recipe a couple of hours before you want to cook the patties. Drain the tofu and press out as much water as you can either in a tofu press or by covering with kitchen towel and placing a heavy book on the top.  
• Beat together 1 tablespoon sesame oil, 1 tablespoon gochujang and 1 tablespoon soy sauce. Finely chop the tofu and place in a large bowl with the gochujang marinade. Cover and leave in the fridge for a couple of hours, or even overnight.
• Line a baking tray with non-stick baking paper.
• Heat a little sunflower oil in a non-stick frying pan and fry 4 chopped spring onions, 1 clove of chopped garlic, a 2 cm piece of chopped ginger and 4 chopped mushrooms over a medium heat until soft. Remove from the heat and set aside.
• Remove the tofu from the fridge. Add the mushroom mixture, 50g breadcrumbs and 4 tablespoon cornflour. Mash together until well combined. Season to taste with salt.
• Using your hands, divide the mixture into eight separate balls squeezing them together firmly. Flatten into patty shapes. Place on the prepared baking tray. Leave to chill in the fridge for at least two hours. If time is short you can put them in the freezer instead for 30 minutes.
• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. When you are ready to cook them remove from the fridge and place in the pre-heated oven for 25 minutes, turning carefully with a spatula halfway through the cooking time.

To make the coriander pesto

• Place 50g coriander, 100g pistachio nuts, the juice of a lime, 4 cloves of chopped garlic and 4 tablespoon sunflower oil into a food processor and pulse until well combined. Add a little more oil if it seems too dry. Season to taste with salt.