Ingredients

Suitable for Vegans

1 pack Naked Tofoo (sliced to 2cm thickness)

1 small red onion (finely chopped)

2 cloves garlic (chopped)

¼ thumb sized piece of ginger (peeled and chopped)

1 spring onion (finely chopped/sliced)

1 large red chilli (diced)

1 large tomato (cut into eighths)

Marinade

1 tbsp light soy sauce

1 tsp sesame oil

½ tsp sugar

Sauce

1 tsp chilli bean sauce

1 tbsp hoisin sauce

½ tbsp light soy sauce

1 tbsp Shao Xing rice wine

A dash of dark soy sauce

50ml vegetable stock

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Chilli & Hoisin Naked Tofoo Stir-Fry

Serves 2 • Prep 10 min • Cooking

Chilli & Hoisin Naked Tofoo Stir-Fry
Ingredients

Suitable for Vegans

1 pack Naked Tofoo (sliced to 2cm thickness)

1 small red onion (finely chopped)

2 cloves garlic (chopped)

¼ thumb sized piece of ginger (peeled and chopped)

1 spring onion (finely chopped/sliced)

1 large red chilli (diced)

1 large tomato (cut into eighths)

Marinade

1 tbsp light soy sauce

1 tsp sesame oil

½ tsp sugar

Sauce

1 tsp chilli bean sauce

1 tbsp hoisin sauce

½ tbsp light soy sauce

1 tbsp Shao Xing rice wine

A dash of dark soy sauce

50ml vegetable stock

Method

Underline

1. Place the Tofoo slices into a bowl and gently mix with the marinade. Mix together the sauce ingredients and set aside.

2. Heat 1 tbsp vegetable oil in a wok on a high heat, then gently place each slice of Tofoo into the wok and to crisp up one side, (1-2 mins) then turn each piece carefully and fry the other side until browned. Once the Tofoo has browned well on both sides, remove from the wok.

3. Now add 1 more tbsp vegetable oil to the wok and whilst maintaining a high heat start to stir fry the ingredients in the following order: red onion, garlic, ginger, spring onion, red chilli and finally tomato chunks. Add the Tofoo slices back in. Bring the wok to a really high heat and then pour the sauce into the wok and allow to boil vigorously for a further 1 – 2 minutes.