Ingredients
- 1 pack Naked 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
Get started
- Dust the Tofoo cubes lightly with the Chinese 5 spice and place in a shallow dish.
- Mix together the honey, soy, garlic and ginger and spoon over the Tofoo, toss well to coat evenly.
- 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.
- Serve hot with rice or noodles and scatter with chopped red chillies.
