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Red Cooked Marinated Tofu, Shiitake Mushrooms and Chestnuts

Serves: 4

Ready in: Under 15 Mins

Red Cooked Marinated Tofu, Shiitake Mushrooms and Chestnuts Recipe: Veggie Magazine

Ingredients:

1 tbsp groundnut oil
1 tbsp whole assortment of Chinese five spice + 1 x 5cm stick of cassia bark
320g Cauldron Marinated Tofu pieces (2 packets)
1 tbsp Shaohsing rice wine or dry sherry
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp brown sugar
4 fresh shiitake mushrooms, sliced
10 cooked chestnuts
2 spring onions, sliced on the diagonal

method:

  • Heat a wok over high heat and when the wok starts to smoke, add the groundnut oil. Swirl the oil around and then add the whole spices and cassia bark and stir for a few seconds. Then add the marinated tofu pieces and cook until fragrant and browned for less than a minute.
  • Add the Shaohsing rice wine, the light soy sauce, dark soy sauce and brown sugar. Add the shiitake mushrooms and cooked chestnuts and bring to the boil and keep gently stirring.
  • When all the liquid has reduced and the ingredients are slightly sticky with the “red cooked” glaze, take it off the heat and garnish with some spring onions. Serve immediately with some boiled jasmine rice.
Print Recipe www.cauldronfoods..co.uk

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