Crispy Chilli Tofoo
Better than a takeaway and ready in half the time - this crispy chilli tofu is coated in cornflour, fried until golden, then tossed through a sticky orange and chilli sauce with crunchy stir-fried veg. It's the ultimate fakeaway fix: sweet, sticky, a little spicy, and finished off with prawn crackers on the side. A firm favourite for a speedy Friday night in, and easy to scale up if you're feeding more than two.
- Serves: 2 people
- Prep: 10 mins
- Cooking: 20 mins
Ingredients
For the Tofoo
2 tbsp cornflour
1 tsp garlic powder
Pack of Naked Tofoo, torn into small chunks
2 tbsp vegetable oil
For the sauce
200ml orange juice
100g sweet chilli sauce
1 tbsp chilli garlic sauce
4 tbsp soy sauce
For the stir fry
1 tbsp veg oil
1 white onion, cut into wedges
5 spring onions, cut into chunks
1 red chilli, finely sliced
1 red pepper, cut into chunks
To serve (optional)
Prawn crackers (or vegan alternative)
Sliced lemongrass
Get started
- Start by mixing the cornflour and garlic powder with a pinch of pepper and toss your Tofoo pieces through so evenly covered.
- Heat 2 tbsp veg oil in a large pan over a medium heat. Once at temperature add your Tofoo pieces and cook for 5 mins, ensuring to turn throughout until golden on all sides. Remove from the oil and lay on kitchen roll.
- Onto the sauce! Add all sauce ingredients to the pan, bring to the boil and simmer for 5-10 mins until thickened and sticky and set to one side.
- Meanwhile, in another pan heat 1 tbsp of vegetable oil in a frying pan and add your onion and fry for 3 mins. Add your red pepper, spring onions and chilli and cook for a further 3 mins.
- Add your stir fry veg and crispy Tofoo to your sticky sauce and stir. Heat through for a few mins until heated through and serve alongside a pile of crispy prawn crackers and scatter with lemongrass for the ultimate fakeaway.
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