• Naked
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  • Stir-fry
  • Beginners
  • Dinner
  • Fakeaway
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Crispy Chilli Tofoo

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 20 mins
Get started


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

  1. Start by mixing the cornflour and garlic powder with a pinch of pepper and toss your Tofoo pieces through so evenly covered.
  2. 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.
  3. 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.
  4. 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.
  5. 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.