Red cooked, marinated Tofu, shiitake mushrooms and chestnuts

Ingredients

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

Red cooked, marinated Tofu, shiitake mushrooms and chestnuts

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Serves 2
2/5 difficulty
6 minutes 6 min

I love the Chinese red cooking technique, which uses soy, spices, and sugar to braise ingredients in giving the cooking liquid a brownish-red sauce hence the name. This dish may not be bright red in colour but in the spirit of Chinese New Year, this cooking technique is apt. I love using marinated tofu with earthy shiitake mushrooms and sweet nutty roasted ready to eat chestnuts, this is a quick stir-fry dish that will keep your guests happy and your stomach satisfied throughout winter.

Method

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 cinnamon stick and stir for a few seconds. Then add the marinated tofu pieces and cook until fragrant and browned.
2. Add the Shaohsing rice wine, the light soy sauce, dark soy sauce and brown sugar. Add the Shitake 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 boiled Jasmine rice.