- Naked
- Beginners
- Dinner
- Fakeaway
- Recommended
Sweet & Sour Tofoo For Under £5
- Serves: 4 people
- Prep: 10 mins
- Cooking: 25 mins
Ingredients
For the Tofoo
- 280g Naked Tofoo, torn into chunks (£2.15)
- 1 tbsp Olive Oil*
- 1 tbsp Cornflour*
- 1 tsp Garlic Powder (4p for 1/20 of a jar)
For the Sauce
- 250ml Pineapple Juice (29p for 1/4 litre carton)
- 5 tbsp Tomato Ketchup (20p for 1/5 555g bottle)
- 100g Brown Sugar (31p)
- 2 tbsp Soy Sauce (7p based on 1/10 of a bottle)
- 1 tbsp Rice Wine Vinegar (10p based on 1/20 of a bottle)
- 1 tsbp Cornflour*
For the Chips
- 475g Frozen Straight Cut Oven Chips (93p)
- 1 tsbp Olive Oil*
- 1 Red or Green Pepper (50p)
- 1 White Onion (33p)
- 1 tsp Chinese 5 Spice (5p for 1/20 of a jar)
- 1 tsp Sugar*
Optional Extras
- Chopped Chilli
Total Cost = £4.97
(all prices based on Tesco 13th Jan 2023)
* Store cupboard ingredient
Get started
- Pre-heat your oven as per frozen chip instructions, add your chips to a baking tray and cook for time detailed on the pack.
- Onto the sauce! Add all sauce ingredients except for the cornflour to a small pan over a medium heat and bring to a simmer. Mix your cornflour with 1 tbsp water and add, stirring until thickened and sticky. Keep on a low heat until needed.
- Meanwhile, heat 1 tbsp oil in a large, non-stick pan. Toss your Tofoo in cornflour and garlic powder and add to the pan, frying until crispy for 10 mins, remove from the heat and pop to one side.
- Remove your chips from the oven! Heat 1 tbsp oil in a large, non-stick pan and add your pepper and onion, frying for 5 mins until softened. Reduce your heat to medium-low, chuck in your chips, Chinese 5 spice, sugar and a big pinch of salt and pepper and stir through until hot. At this point whack your Tofoo back on the heat and cover all over in sticky sauce.
- Pile your chips into 4 bowls and divide your sticky, sweet ‘n’ sour Tofoo across them. Sprinkle with chilli and tuck in!
