I recently made some chicken glutinous rice and needed to add some dried chestnuts. Since I was going to soften the chestnuts anyway, I thought I just cooked the whole packet and freeze half for later use. I just defroze the soften chestnuts in the refrigerator overnight for this dish. I bought this natural dried whole chestnut and thus the color was brown. Not good looking but tasted the same and healthier since it was not whiten.
This was like a braised soy sauce pork except I added a handful of dried chili peppers (not the bird eye dried chili) for some kick. Since my girls were eating this, so not much to create a huge kick, just a little that I didn't much notice but my little Edda said the tofu tasted spicy. Probably because I didn't soften it in warm water first, I just added some to stir-fry with the oil. Perhaps that was why it was less spicy. You can certainly add more if you like it spicier. You can also omit the dried chestnuts or substitute it with Chinese mushroom.
