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Easy Tofoo Stir Fry

A proper 15-minute weeknight stir fry with no fuss required. Crispy five-spice coated Tofoo is tossed with noodles, crunchy broccoli, sugar snaps, and courgette ribbons, all coated in a rich, glossy sauce built from soy, hoisin, oyster sauce, and a hit of chilli oil. Simple enough for a beginner cook, but packed with the kind of layered flavour you'd expect from a proper takeaway.

  • Serves: 2 people
  • Prep: 5 mins
  • Cooking: 10 mins
Get started

Ingredients

  • 280g Naked Tofoo Block (coated in cornflour and five spice)
  • 2tbsp vegetable oil
  • 300g Straight-to-Wok medium noodles
  • 75g x Broccoli Florets
  • 75g x Sugar snap peas
  • 1 x Courgette thinly sliced or in ribbons
  • 2 x Spring onion
  • 1 tbsp sesame seeds
For the sauce
  • 1 tbsp rice vinegar
  • 4 tbsp soy sauce (low sodium)
  • 3 tbsp oyster sauce
  • 4 tbsp hoisin sauce
  • 1 tsp honey or maple syrup
  • 4-5 tbsps water
  • 1/2 tsp sesame oil
  • 1 tsp cornstarch
  • 2 tsp chili oil or chili crisp

Get started

  1. Tear your block of Naked Tofoo into 2-3cm chunks.  Place in a bowl and coat in ½ tbsp of cornflour and 1 tsp five spice.
  2. Heat 2 tbsp of oil in a wok or frying pan.  Add the coated Tofoo, turning occasionally until nice and golden, about 5 minutes.
  3. While the Tofoo is cooking, mix all the sauce ingredients together in a small bowl.
  4. Now add the noodles, broccoli, sugar snaps and courgette ribbons to the Tofoo.  Cook for 3-4 minutes.  Add the sauce and cook for another 2 minutes.
  5. Serve with slices of spring onion and sesame seeds.
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