- 450 grams of tofu
- 1 tablespoon of oil
- 2 tablespoons of soy sauce (for tofu)
- ¼ cup of cornflour
- 1 tablespoon of brown sugar
- 1 tablespoon of rice vinegar
- 2 tablespoons of shaoxing wine
- 3 tablespoons of soy sauce (for sauce)
- a lot of assorted vegetables
- 4 cloves of garlic
- an onion
- 1 tablespoon of sesame oil
- 1 tablespoon of crushed chilli
- 1 tablespoon of crushed ginger
- 1 cup of cashews
Rip tofu into small chunks, toss in a bowl with oil, soy sauce, and cornflour. Bake at 220°C for 20 minutes.
Whisk brown sugar, rice vinegar, shaoxing wine, and soy sauce to make sauce, and set aside. Slice assorted vegetables and garlic, and set aside.
Dice and fry an onion in sesame oil. Add vegetables and garlic, and cook until tender. Add crushed chilli and crushed ginger and let cook for a minute.
Add sauce to pan, simmer for five minutes to cook off wine. Stir through tofu and cashews.