Red Cooked Marinated Tofu, Shiitake Mushrooms and Chestnuts

Ching-He Huang's avatar
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Recipe by Ching-He Huang
Serves 4
Ready in Under 15 Mins

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

Nutritional Information:
Per serving
Calories: 572
Fat: 35.7g

How To Cook

  1. 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.
  2. 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.
  3. 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.
    4. www.cauldronfoods..co.uk
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Red Cooked Marinated Tofu, Shiitake Mushrooms and Chestnuts
  • Recipe by Ching-He Huang
  • Serves 4
  • Ready in Under 15 Mins
    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
    How to Cook
  1. 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.
  2. 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.
  3. 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.
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