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Sweet & Sour Tofoo For Under £5

  • Serves: 4 people
  • Prep: 10 mins
  • Cooking: 25 mins
Get started


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

  1. Pre-heat your oven as per frozen chip instructions, add your chips to a baking tray and cook for time detailed on the pack.
  2. 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.
  3. 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.
  4. 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.
  5. Pile your chips into 4 bowls and divide your sticky, sweet ‘n’ sour Tofoo across them. Sprinkle with chilli and tuck in!