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
- 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.
- Heat 2 tbsp of oil in a wok or frying pan. Add the coated Tofoo, turning occasionally until nice and golden, about 5 minutes.
- While the Tofoo is cooking, mix all the sauce ingredients together in a small bowl.
- 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.
- Serve with slices of spring onion and sesame seeds.
