For the Szechuan sauce
4 tbsp soy sauce
2 tbsp maple syrup
1 1/2 tbsp sriracha
1 tbsp rice vinegar
1 tsp Chinese 5 spice
1/2 tsp ground ginger
1 tsp ground garlic
For the stir fry
2 tbsp veg oil
280g Tofoo Naked, cubed
1/2 small red cabbage sliced
1 carrot, cut into thin strips
1 green pepper, cut into chunks
To serve (optional)
Coriander, roughly chopped
Spring onion, sliced
280g microwave sticky rice
1. Add all sauce ingredients together and mix. Add your naked Tofoo cubes and leave for 5 mins.
2. Heat the oil in a large pan over a medim heat, add your Tofoo and sauce and cook for 5 mins, shimmying about so that your Tofoo cooks evenly on all sides.
3. Add your remaining stir-fry ingredients, stir and cook for a further 5 mins so still crunchy but warmed through.
4. Meanwhile, cook your microwave rice as per the pack instructions and assemble into bowls before topping with your sticky Szechuan Tofoo and finishing with a sprinkle of coriander and spring onion.
