Sticky Hoisin Tofoo Stir Fry

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Ingredients

280g Naked Tofoo

1 tablespoon hoisin sauce

1 tsp soy sauce

2 garlic cloves, crushed

2cm knob of ginger, grated

1 tbsp brown sugar

1/2 red chilli or 1/2 tsp chilli paste

2 spring onions, sliced

Mixed vegetables of choice, sliced into strips

Noodles to serve

Optional extra toppings: Coriander, sesame seeds, cucumber slices, chilli oil.

Using a box grater. Grate the Tofoo so it resembles shredded cheese. Set aside.
Mix the hoisin, soy sauce, garlic, ginger, spring onions, chilli and brown sugar together. This is your stir fry sauce.
Heat a little oil in a large frying pan or wok. Add the vegetables and fry until tender. Remove from the pan and set aside.
Add more oil to the pan if needed and fry the Tofoo until crisp and golden, about 5/10 minutes. Tip the veg back into the pan and stir until well combined. Cook the noodles according to packet instructions.
Pour in the stir fry sauce and cook for another 2 minuets. Toss through your noodles alongside any of the other extra toppings.