250g Cauldron Organic Tofu, follow the instructions on the pack, drain and press for 20 minutes. Cut into 1cm thick rectangular slices.
100ml tamari Japanese soy sauce
1 tbsp caster sugar
6 fresh shiitake mushrooms, sliced
2 tbsp sunflower oil
200g pak choi, quartered lengthways and rinsed
2 tsp cornflower mixed with 4 tbsps cold water