Originating from the Sichuan province of China, Kung Pao sauce is typically made from a combination of Sichuan chillies, soy sauce and sesame oil. It provides the perfect balance of sweet and spicy to create the ultimate Asian experience!
Oriental Stir Fry
Prep Time: 15 mins
Cook Time: 5 min
Cut tofu into cubes, season and Lightly Brown on a hot pan for 2 min and remove
Stir fry vegetables of your choice and add the tofu back into the pan
Add a tablespoon of Moi Soi Kung Pao Sauce and thicken on heat for one minute, then garnish with toasted cashew nuts and serve!
(Add cubes of marinated chicken for a non-veg version!)