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Ingredients
- 1 pack Teriyaki Tofoo, cut into cubes
- 300g cooked rice
- 3 tbsp cornflour
- 2 tbsp light soy sauce
- 15g sushi ginger
- 4 spring onions (chopped)
- 1 large carrot (sliced)
- 1 tsp sesame oil
- 100g unsalted nuts
- Sriracha sauce
- Vegetable oil
Get started
- Heat a deep frying pan and add a glug of oil.
- Toss the Tofoo in 1 tbsp soy sauce and the cornflour, coating well.
- Add to the hot oil and fry until crispy on all sides. Drain the Tofoo on a piece of kitchen towel.
- Add the spring onions, sushi ginger and carrots to the pan with the residual oil.
- Stir-fry until caramelised. Add the cooked rice, 1 tbsp soy sauce and sesame oil.
- Stir-fry everything together until the rice is piping hot. Add the nuts and Tofoo.
- Serve with a drizzle of sriracha sauce.
