Ingredients
- 1 pack Naked Tofoo
- Vegetable oil for shallow frying
- 2 tbsp cornflour
For the OK sauce
- 2 cloves garlic
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp light brown sugar
- 2 tbsp sweet chilli sauce
- 2 tbsp tomato puree
- 1 tbsp soy sauce
- 1 tbsp cornflour
- Basmati rice
- Red chillies
Get started
- Heat a deep frying pan and fill with 1.5 inches of oil.
- Dice the Tofoo and coat with 2 tbsp cornflour.
- Once the oil is hot, add the coated Tofoo and shallow fry until golden and crispy. You may need to do this in a couple of batches.
- Drain onto kitchen paper and put to one side.
- Peel and grate the garlic into a bowl then add all the other OK sauce ingredients, adding the 1 tsp cornflour last and a splash of water. Mix well.
- Heat a wok or frying pan and add 2 tbsp oil then add the OK sauce.
- Cook the sauce until thickened and bubbling – add another splash of water if too thick.
- Add the crispy Tofoo and stir fry together until the Tofoo is coated in the sauce then serve with basmati rice and sliced red chillies.
