Ingredients

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160g Oriental Tofoo

1/2 tsp Chinese 5 spice

1 tbsp clear honey

2 tbsp soy sauce

2 cloves of garlic, peeled and finely chopped

3 cm piece fresh ginger, peeled and finely chopped

2 tbsp sunflower oil

150g shitake mushrooms, sliced

200g pak choi hearts, halved

1 red chilli, halved deseeded and thinly sliced

Serve with cooked rice or noodles

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Soy Honey and Ginger Tofoo (with Pak Choi and Shitake)

Serves 2 • Prep 15 min • Cooking

Soy Honey and Ginger Tofoo (with Pak Choi and Shitake)
Ingredients

Underline

160g Oriental Tofoo

1/2 tsp Chinese 5 spice

1 tbsp clear honey

2 tbsp soy sauce

2 cloves of garlic, peeled and finely chopped

3 cm piece fresh ginger, peeled and finely chopped

2 tbsp sunflower oil

150g shitake mushrooms, sliced

200g pak choi hearts, halved

1 red chilli, halved deseeded and thinly sliced

Serve with cooked rice or noodles

Method

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1. Dust the Tofoo cubes lightly with the Chinese 5 spice and place in a shallow dish.

2. Mix together the honey, soy, garlic and ginger and spoon over the Tofoo, toss well to coat evenly.

3. Heat the oil in a non stick wok or large frying pan and stir fry the Tofoo and mushrooms for 5 minutes, add the pak choi and continue cooking for a further 2 to 3 minutes until pak choi wilts.

4. Serve hot with rice or noodles and scatter with chopped red chillies.