Spiced Plum Tofu with pickled shiitake mushrooms and wilted asian greens, kabocha squash and steamed rice

Method

Prepare the pickled mushrooms by placing all of the ingredients in a pan. Bring to the boil, reduce the heat and simmer gently for 5 minutes. Pour into a sterilised jar, allow to cool for 15 minutes then seal and refrigerate. This can be made up to a week in advance.

Preheat the oven to 200C/400F/Gas mark 6.

With the exception of the tofu triangles and a couple of plum halves, combine the ingredients for the spiced plum bake. Mix gently and pour into an oven proof container. Bake for 35 minutes, stirring occasionally.

Add the Cauldron Tofu triangles, covering well with the plum sauce. Top with the remaining plum halves and continue to cook for a further 20 minutes ensuring the tofu is well coated during cooking. As plums vary in sweetness, it is an option to add sugar to taste at this stage.

Place the squash on a lightly greased tray and bake for 20 minutes until golden.

Wilt the pak choi in a large pan with a tablespoon of water for 2-3 minutes. Add the remaining ingredients and keep warm until required.

Serve the spiced plum tofu hot on a bed of rice, with a layer of the wilted greens and squash and a spoonful of the pickled mushrooms.

Ingredients

Ingredients for the Glaze

1/2 block of Cauldron Original 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

Ingredients 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

Ingredients 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)