Ingredients
For the Glaze:
1/2 block of Cauldron Organic Tofu, drained and pressed for 20 minutes, cut into triangles approximately 1/2cm x 3cm x 3cm
300g plums, halved and stones and removed
4 tbsp soy sauce
3 tbsp chopped root ginger
1 tsp Chinese 5 spice
2 whole star anise
2 cloves of garlic, crushed
1 tbsp rice wine
2 tbsp maple syrup
2 tsp chopped stem ginger
For the Pickled Shiitake Mushrooms:
100g shiitake mushrooms, cleaned and halved
1 garlic clove, crushed
1/2 tsp dried chilli flakes
½ tsp salt
6 tbsp rice wine vinegar
6 tbsp water
For the Asian Greens:
2 pak choi, shredded
4 spring onions, sliced
1 red chilli, chopped
1 garlic clove, crushed
1 tbsp chopped root ginger
2 tbsp Hoisin sauce
1 tbsp soy sauce
4 tbsp vegetable stock
200g Steamed rice to serve
1 small kabocha squash, peeled and cut into 1/2cm thick slices, blanched for 5 minutes in boiling water (or if unavailable, try butternut squash)