Cut the tofu into cubes and place in a pan with water. Bring to the boil until the tofu rises to the surface of the water. Drain the water and add the tofu to a food processor. Mince the tofu into small pieces. In a small pan dry roast the pine nuts until golden taking care not to burn them.
Remove from the heat and set aside.
Heat a wok over a high heat until hot before adding the oil, mushrooms chilli and crushed coriander root. Stir-fry for 4 minutes. Add the minced tofu and stir-fry for a further 2 minutes. Add the shoyu and most of the shallots (reserving some for decoration) Stir through the lemon, pine nuts and coriander leaves.
Serve with steamed brown rice or quinoa.