Kung Pao Tofu

by Mini Bhuwania
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What's not to love about Kung Pao Tofu. The crispy, marinated tofu. The scrumptious sticky sauce. The combination of the spicy, savoury, sweet and sour. The crunchy vegetables and cashews. All these elements combine provide contrasting textures and tastes in a final dish which makes you salivate.

Kung pao chicken is a common appetiser served in Chinese restaurants and this is a vegan version of this classic. The sauce has a wonderful balance of flavours, and is the base of this dish. The shaoxine wine, black vinegar and rice vinegar add an acidic flavour which is balanced perfectly by. . .

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