Ingredients
- 1 pack Naked Tofoo (sliced to 2cm thickness)
- 1 small red onion (finely chopped)
- 2 cloves garlic (chopped)
- ¼ thumb sized piece of ginger (peeled and chopped)
- 1 spring onion (finely chopped/sliced)
- 1 large red chilli (diced)
- 1 large tomato (cut into eighths)
Marinade
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
Sauce
- 1 tsp chilli bean sauce
- 1 tbsp hoisin sauce
- ½ tbsp light soy sauce
- 1 tbsp Shao Xing rice wine
- A dash of dark soy sauce
- 50ml vegetable stock
Get started
- Place the Tofoo slices into a bowl and gently mix with the marinade. Mix together the sauce ingredients and set aside.
- Heat 1 tbsp vegetable oil in a wok on a high heat, then gently place each slice of Tofoo into the wok and to crisp up one side, (1-2 mins) then turn each piece carefully and fry the other side until browned. Once the Tofoo has browned well on both sides, remove from the wok.
- Now add 1 more tbsp vegetable oil to the wok and whilst maintaining a high heat start to stir fry the ingredients in the following order: red onion, garlic, ginger, spring onion, red chilli and finally tomato chunks. Add the Tofoo slices back in. Bring the wok to a really high heat and then pour the sauce into the wok and allow to boil vigorously for a further 1 – 2 minutes.
- Serve and enjoy!
