I used Made With Lau's chili oil and it added a lot to the dish: https://www.madewithlau.com/recipes/homemade-chili-oil
Another tip is to use chinese black vinegar in the sauce. It's really good!
this post was submitted on 20 Mar 2024
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Woah this looks incredible. I love Zhenjiang vinegar and use it a ton! Did you use dry tvp like the big chips?
Yes, large dried TVP strips. I usually rehydrate them in a mix of veggie broth and dark soy sauce for some colour and umami before adding any extras for the final flavour profile.
I found a few drips vegan worcestershire sauce to add a very satisfying umami complexity to the final product.