• Naked
  • Beginners
  • Dinner
  • Speedy
  • Stir-fry

Soy Honey and Ginger Tofoo

  • Serves: 4 people
  • Prep: 15 mins
  • Cooking: 8 mins
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Ingredients

  1. 1 pack Naked Tofoo
  2. 1 tsp Chinese 5 spice
  3. 2 tbsp clear honey
  4. 4 tbsp soy sauce
  5. 2 cloves of garlic, peeled and finely chopped
  6. 3 cm piece fresh ginger, peeled and finely chopped
  7. 2 tbsp sunflower oil
  8. 300g shiitake mushrooms, sliced
  9. 300g pak choi hearts, halved
  10. 1 red chilli, halved deseeded and thinly sliced
  11. Serve with cooked rice or noodles

Get started

  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.
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