Sweet and Sour Tofoo Nuggets

Serves 2 • Prep 10 min • Cooking 20 min
Vegans
Get this stuff
  1. 1 pack Tofoo Nuggets
  2. 1 tbsp vegetable oil
  3. 2 garlic cloves
  4. 6 spring onions
  5. 1 green pepper
  6. 200g tinned pineapple chunks (juice reserved)
For the Sauce
  1. 100g tomato ketchup
  2. Juice of 1 lemon
  3. 2 tbsp light brown sugar
  4. 1 tbsp cornflour
  5. 1 tsp light soy sauce
  6. 60ml water
To Serve
  1. Basmati rice
Do this stuff
  1. Preheat oven to 200°C, place the Tofoo Nuggets on a baking tray and bake in the oven for 20 minutes.
  2. Place all the sauce ingredients in a bowl and whisk to combine. Put to one side.
  3. Finely chop the garlic and slice the spring onions. Cut the pepper into chunks.
  4. Heat a wok or large frying pan and add the oil. Add the garlic and spring onions and fry until softened.
  5. Add the pepper and pineapple to the pan along with a splash of the pineapple juice.
  6. Stir fry for a couple of minutes, then add your sauce, stir continuously for a minute or so.
  7. The sauce should be thick and sticky but if it gets a little too thick add a splash of water.
  8. When the Nuggets are cooked, cut them into bite sized chunks and stir through the sauce.
  9. Serve with basmati rice.
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