Place the marinade ingredients in a bowl and whisk. Cube the Tofoo and add to the marinade, mix to coat. Leave for 2 hours or overnight.
Heat the vegetable oil in a frying pan and add the mushrooms, leaving them whole if not too large. Cover and cook gently for 8 – 10 minutes. Add a little water if the pan becomes dry. Remove the mushrooms and set aside.
In a small dish, dissolve the cornflour in a little cold water until smooth.
Add the soy sauce, tomato puree, miso paste, ginger, cornflour mix and water to the pan. Mix together and heat until thickened.
Drain the Tofoo pieces and pat dry. Add the Tofoo and mushrooms to the pan and cook for a few more minutes, stirring gently, until heated through. Add the chopped chilli and a splash more spirit if desired.
Serve over noodles or rice with fresh tarragon scattered on top.