Kokova Magazine

© Cauldron Foods - sponsors of National Vegetarian Week 2011

Preparation time: 5 minutes
Cook in: 6 minutes
Serves 2 or 4 to share

Ingredients

• 1 tablespoon groundnut oil
• 1 tablespoon whole assortment of Chinese five spice + 1X 2inch stick of cassia bark
• 320g Cauldron Organic marinated tofu pieces (2 packets)
• 1 tablespoon Shaohsing rice wine or dry sherry
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon brown sugar
• 4 fresh shitake mushrooms, sliced
• 10 cooked chestnuts
• 2 spring onions, 2cm sliced on the diagonal

Procedure

• 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.
• 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 Shitake 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.

© Cauldron Foods sponsors of National Vegetarian Week 2011
www.cauldronfoods.co.uk
www.nationalvegetarianweek.org