Ingredients

Suitable for Vegetarians

280g Oriental Tofoo

1 tsp Chinese 5 spice

2 tbsp clear honey

4 tbsp soy sauce

2 cloves of garlic, peeled and finely chopped

3 cm piece fresh ginger, peeled and finely chopped

2 tbsp sunflower oil

300g shiitake mushrooms, sliced

300g pak choi hearts, halved

1 red chilli, halved deseeded and thinly sliced

Serve with cooked rice or noodles

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Soy Honey and Ginger Tofoo (with Pak Choi and Shiitake)

Serves 4 • Prep 15 min • Cooking

Soy Honey and Ginger Tofoo (with Pak Choi and Shiitake)
Ingredients

Suitable for Vegetarians

280g Oriental Tofoo

1 tsp Chinese 5 spice

2 tbsp clear honey

4 tbsp soy sauce

2 cloves of garlic, peeled and finely chopped

3 cm piece fresh ginger, peeled and finely chopped

2 tbsp sunflower oil

300g shiitake mushrooms, sliced

300g pak choi hearts, halved

1 red chilli, halved deseeded and thinly sliced

Serve with cooked rice or noodles

nutritional information
Method

Underline

1. Dust the Tofoo cubes lightly with the Chinese 5 spice and place in a shallow dish.

2. Mix together the honey, soy, garlic and ginger and spoon over the Tofoo, toss well to coat evenly.

3. Heat the oil in a non stick wok or large frying pan and stir fry the Tofoo and mushrooms for 5 minutes, add the pak choi and continue cooking for a further 2 to 3 minutes until pak choi wilts.

4. Serve hot with rice or noodles and scatter with chopped red chillies.