Sticky Orange Tofoo

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Ingredients

For the Tofoo

280g Naked Tofoo, torn into chunks

1 tsp cornflour

1 tsp garlic granules

Olive oil spray

For the orange sauce

200ml orange juice

50ml soy sauce

1 tbsp brown sugar

1 tbsp cornflour

1 tbsp gochujang

To serve (optional)

1 tsp chilli flakes

1 tbsp almonds, roughly chopped

1 tsp sesame seeds

200g tenderstem broccoli

Pre-heat oven to gas 7, 220°C, fan 200°C and line a large baking tray with baking paper. In a large bowl, mix together your cornflour and garlic powder with a pinch of salt and pepper, add Tofoo and toss so evenly coated. Lay on a single layer on a baking tray, spritz with olive oil spray and pop in the oven for 15-18 mins (toss about and turn halfway through).
Meanwhile, bring a pan of water to the boil, add your tenderstem and boil for 8-10 mins until cooked. Whilst boiling, make your orange sauce by combining all ingredients in a bowl and whisking until smooth. Add to a pan and bring to the boil, reduce heat and simmer for a couple of mins to thicken.
Make your tenderstem crumb by adding chilli flakes, almonds and sesame seeds to a pan and dry toasting over a medium heat for a couple of mins until starting to turn golden.
Remove your Tofoo from the oven, add to the pan of orange sauce and toss to cover. Gently heat for a min or two and serve with broccoli sprinkled with your crumble for a speedy tea with a big hit of flavour!