Chilli & Hoisin Naked Tofoo Stir-Fry

Serves 2 • Prep 10 min • Cooking 10 min
Made by School of Wok
Vegans
Get this stuff
  1. 1 pack Naked Tofoo (sliced to 2cm thickness)
  2. 1 small red onion (finely chopped)
  3. 2 cloves garlic (chopped)
  4. ¼ thumb sized piece of ginger (peeled and chopped)
  5. 1 spring onion (finely chopped/sliced)
  6. 1 large red chilli (diced)
  7. 1 large tomato (cut into eighths)
Marinade
  1. 1 tbsp light soy sauce
  2. 1 tsp sesame oil
  3. ½ tsp sugar
Sauce
  1. 1 tsp chilli bean sauce
  2. 1 tbsp hoisin sauce
  3. ½ tbsp light soy sauce
  4. 1 tbsp Shao Xing rice wine
  5. A dash of dark soy sauce
  6. 50ml vegetable stock
Do this stuff
  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.
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