- Naked
- Fakeaway
- Speedy
- Stir-fry
- Beginners
- Dinner
Sticky Sriracha Tofoo
- Serves: 2 people
- Prep: 5 mins
- Cooking: 15 mins
Ingredients
For the Tofoo
- 1 pack of Naked Tofoo, cut into cubes
- 2 tbsp cornflour
- 2 tbsp veg oil
- Black pepper
For the sauce
- 2 tbsp Sriracha
- 2 tbsp soy sauce
- 2 tbsp honey (or vegan alternative)
- 1 tbsp rice vinegar
To serve (optional)
- 280g microwave rice
- Sesame seeds
- Sliced spring onion
Get started
- In a bowl, mix the cornflour with a pinch of pepper and toss your Tofoo cubes through until evenly covered.
- Heat your veg oil in a large frying pan over a medium heat. Once hot, add your Tofoo cubes and cook for 5 mins, turning them over until golden on all sides.
- Whisk all sauce ingredients in a small bowl and add to your Tofoo. Stir and cook for a few mins until all your Tofoo is evenly covered in sticky sauce.
- Meanwhile, cook your microwave rice as per the pack instructions and add into bowls before topping with your sticky Sriracha Tofoo. Scatter with spring onion and sesame seeds for the ultimate fakeaway, ready in only 20 mins!
