Cubed Teriyaki Tofoo with Sticky Sauce

Serves 2 • Prep 10 min • Cooking 10 min
Vegan
Get this stuff
  1. 1 pack Cubed Teriyaki Tofoo
  2. 1 tbsp vegetable oil
  3. 1 red chilli (sliced)
  4. 150g mangetout
  5. Rice for 2
  6. 2 tsp sesame seeds
For the marinade
  1. 50ml dark soy sauce
  2. 80ml water
  3. 2 tbsp light brown sugar
  4. 20g fresh ginger (peeled and grated)
  5. 2 cloves garlic (peeled and grated)
  6. 1 tbsp cornflour
Do this stuff
  1. Stir together all marinade ingredients.
  2. Add the Tofoo and marinate for 5-10 mins.
  3.  Start to cook your rice.
  4. Heat a frying pan and add the oil.
  5. Add the chilli and fry until softened.
  6. Add the Tofoo and marinade to the pan and stir fry, mixing well. Cook for 5 mins until the Tofoo is warmed through and the sauce is thickened.
  7.  Add the mangetout, stir and cook for a few minutes so it is still crunchy.
  8. Serve with rice and sprinkle with sesame seeds.
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