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Black Pepper Tofoo

  • Serves: 4 people
  • Prep: 10 mins
  • Cooking: 20 mins
Get started


  1. 2 x 280g Naked Tofoo
  2. 2 tbsp black peppercorns (crushed)
  3. 2 tbsp white sugar
  4. Large knob chopped ginger
  5. 2 garlic cloves
  6. 4 spring onions
  7. 1 white onion
  8. 5 tbsp of butter
  9. 1 red chilli
  10. 400g Basmati Rice
  11. Cornflour
  12. 5 tbsp dark soy sauce
  13. 5 tbsp light soy sauce

Get started

  1. Chop Tofoo in to cubes. Coat in cornflour.
  2. Add some vegetable oil to a wok. Fry the Tofoo until browned. Remove from wok.
  3. Get your rice on (follow pack instructions).
  4. Clean wok. Place on heat. Add a splash of oil. Add 4 tablespoons of butter, along with your onion, garlic and ginger. Fry until soft. At this point, add your peppercorns and sugar. Stir them in. Once the sugar has dissolved, add your soy sauce.
  5. Stir it all together, and then add 1 chopped red chilli and 3 chopped spring onions. Stir, and then re-add your Tofoo. Stir it in, add 1 more tablespoon of butter, allowing it to melt, and then remove from the heat.
  6. Serve the Tofoo on top of a mount of steaming rice, garnish with chopped spring onion and enjoy!