Pairings | Tofu
Tofu has never been my favourite ingredient to be honest but these brilliant smoked tofu 'nuggets' from my friend Elly Curshen's book Let's Eat are positively addictive.
Just as you think you might have got to grips with matching wine with Chinese food along comes a regional cuisine like Szechuan which is twice as challenging, as I discovered at a wine dinner at Flinty Red in Bristol last night.
With media interest in vegan food at an unprecedented high you might wonder which wines vegans can drink. Quite a lot as it happens ...
Although I think the difficulty of matching troublesome ingredients with wine is overrated that’s not true in the case of chilli which is an integral part of many Szechuan dishes. The tofu noodle hotpot I had at my local Chilli Daddy in Bristol at the weekend was definitely a case in point.