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Sticky Orange Tofoo

Chances are it's pouring down outside for the third day running, so cheer yourself up with this magnificent quick and easy sticky tofu recipe. It’s bright, zesty, and guaranteed to make you forget about the miserable weather for 20 minutes

  • Serves: 2 people
  • Prep: 5 mins
  • Cooking: 20 mins
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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

Get started

  1. 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).
  2. 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.
  3. 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.
  4. 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!
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