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.
Get started
- 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.
