Ingredients
- 280g Naked Tofoo
- 1 tbsp vegetable oil
- 1 small onion – diced
- 2-3 cloves of garlic – crushed
- ½ cup cooked garden peas
- ½ cup vegetable stock
- 2-3 cups of cooked white rice
- ½ tsp of asafoetida
- ½ tsp of turmeric
- 1-2 tbsp of soy sauce
- Salt & pepper to taste
- ½ tsp Chinese 5 spice (optional)
Get started
- Finely chop the onions and garlic and fry on medium heat for a couple of minutes.
- Crumble the Tofoo finely in a bowl using your fingers, add it to the onions and garlic and fry for 2-4 minutes. Keep adding a bit of stock so the mixture doesn’t get dry.
- Add the spices and stir.
- Add the peas and rice.
- Season with soy sauce and fry for another couple of mins.
- Serve with sriracha sauce if you like it spicy. This dish was accompanied with oven baked Tofoo in sriracha sauce.
