Ingredients
For the glaze
- 6 tbsp orange juice
- 2 tbsps honey/maple syrup
- 2 tbsp dark soy
For the Tofoo
- 1 tbsp olive oil
- 3 garlic cloves, sliced
- 1 red onion, cut into 8 wedges
- 1 pack Tofoo Marinated Lightly Spiced Pieces
- 1 chilli, finely sliced
For the rest
- 1 pack sticky microwave rice
- 1/4 red cabbage, finely sliced
- 1/4 cucumber, cut into moons
- 2 spring onions, sliced
Get started
- Start with the glaze by stirring together all ingredients in a small pan over a gentle heat. Increase the heat and reduce for 3-5 minutes to create a sticky glaze. Season with a little pepper and set aside.
- Onto your Tofoo. Heat your oil in a non-stick pan over a medium heat, add your garlic and onion and fry for a few mins before adding your lightly spiced pieces and frying for 8-10 mins until starting to crisp and golden (toss about to avoid any sticking). Add your chilli and sticky orange sauce, give a stir and reduce the heat to low for a few mins.
- Cook your microwave rice as per the pack instructions and divide across two bowls. Top with red cabbage, cucumber and sticky Tofoo before sprinkling with spring onions and serving.
