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Ingredients
For the Tofoo
2 tbsp cornflour
1 tsp garlic powder
Pack of Naked Tofoo, torn into small chunks
2 tbsp vegetable oil
For the sauce
200ml orange juice
100g sweet chilli sauce
1 tbsp chilli garlic sauce
4 tbsp soy sauce
For the stir fry
1 tbsp veg oil
1 white onion, cut into wedges
5 spring onions, cut into chunks
1 red chilli, finely sliced
1 red pepper, cut into chunks
To serve (optional)
Prawn crackers (or vegan alternative)
Sliced lemongrass
Get started
- Start by mixing the cornflour and garlic powder with a pinch of pepper and toss your Tofoo pieces through so evenly covered.
- Heat 2 tbsp veg oil in a large pan over a medium heat. Once at temperature add your Tofoo pieces and cook for 5 mins, ensuring to turn throughout until golden on all sides. Remove from the oil and lay on kitchen roll.
- Onto the sauce! Add all sauce ingredients to the pan, bring to the boil and simmer for 5-10 mins until thickened and sticky and set to one side.
- Meanwhile, in another pan heat 1 tbsp of vegetable oil in a frying pan and add your onion and fry for 3 mins. Add your red pepper, spring onions and chilli and cook for a further 3 mins.
- Add your stir fry veg and crispy Tofoo to your sticky sauce and stir. Heat through for a few mins until heated through and serve alongside a pile of crispy prawn crackers and scatter with lemongrass for the ultimate fakeaway.
