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)
1 tbsp light soy sauce
1 tsp sesame oil
½ tsp sugar
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
Do this stuff
Place the Tofoo slices into a bowl and gently mix with the marinade. Mix together the sauce ingredients and set aside.
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.
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.