Ingredients

Suitable for Vegans

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

To serve

Basmati rice

Red chillies

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Crispy Tofoo in OK sauce

Serves 2 • Prep 10 min • Cooking

Crispy Tofoo in OK sauce
Ingredients

Suitable for Vegans

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

To serve

Basmati rice

Red chillies

Method

Underline

1. Heat a deep frying pan and fill with 1.5 inches of oil.

2. Dice the Tofoo and coat with 2 tbsp cornflour.

3. 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.

4. Drain onto kitchen paper and put to one side.

5. 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.

6. Heat a wok or frying pan and add 2 tbsp oil then add the OK sauce.

7. Cook the sauce until thickened and bubbling – add another splash of water if too thick.

8. 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.