Tofu can be boring but here it is enhanced by many layers of Chinese flavours – Lee Kum Kee Kung Pao Chicken Stir-fry Sauce and sweet Shaoxing rice wine. The earthy mushrooms and crunchy water chestnuts combine to make this a true vegan winner. Topped with chives and Shichimi pepper flakes – the textures and layers of flavours in this dish is truly unique. It’s perfect on a veggie Bibimbap (a Korean rice dish) or with plain rice and pickles on the side.
Heat a wok over high heat until smoking, then add the oil, garlic and ginger and fry for a few seconds. Then add the tofu cubes. Stir-fry for 1 minute to brown.
Add the rice wine or dry sherry, then the water chestnut slices, and stir well.
Season with Lee Kum Kee Kung Pao Chicken Stir-fry Sauce , being careful not to break up the tofu pieces, and cook for 1 minute
Garnish with the chopped chives and Shichimi pepper and serve.
PREP TIME: 10 MINUTES | COOK TIME: 5 MINUTES
