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Teriyaki Tofoo

If you managed to track down our food truck recently, you already know exactly how spectacular this tastes. It's officially the easiest recipe in our entire repertoire and takes less than ten minutes

  • Serves: 2 people
  • Prep: 10 mins
  • Cooking: 10 mins
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Ingredients

To cook:
  1. 1 pack Naked Tofoo
  2. 200g jar of Lee Kum Kee Teriyaki Sauce
  3. 2 tbsp cornflour
  4. 2tbsp vegetable oil
To serve:
  • I pack of Veetee Basmati rice
  • Toppings of choice – herbs, chilli flakes, spring onions.

Method

  1. In a bowl, toss your Tofoo cubes through with the cornflour until evenly covered.
  2. Heat your veg oil in a large frying pan over a medium heat. Once hot, add your Tofoo cubes and cook for 5 mins, turning them over until golden on all sides.
  3. Add the jar of teriyaki sauce to the frying pan and coat the cubes of Tofoo. Cook for a further 3-5mins until piping hot.
  4. Serve with rice and toppings of your choice.

Ingredients

  • One pack Naked Tofoo

  • 150g dry basmati rice

  • Two tablespoons cornflour

  • Two tablespoons vegetable oil

For the scratch teriyaki sauce

  • Four tablespoons soy sauce

  • Two tablespoons brown sugar

  • One tablespoon honey

  • Two garlic cloves (finely grated)

  • One thumb of fresh ginger (finely grated)

To serve

  • Spring onions, fresh chilli, and sesame seeds

Method

  1. Rinse your dry basmati rice under cold water, chuck it into a pan of boiling salted water, and boil for 12 minutes until perfectly fluffy before draining—giving you a proper, steaming base for your bowl
  2. In a small bowl, whisk together a generous splash of soy sauce, a spoonful of brown sugar, a squeeze of honey, some grated garlic, ginger, and a tiny drop of water until it’s completely smooth with zero powdery lumps
  3. Toss your Naked Tofoo cubes in two tablespoons of cornflour until they’re evenly coated. Fry them in hot vegetable oil for five minutes, turning often until they’re golden and beautifully crisp on all sides
  4. Pour your homemade sauce straight into the hot frying pan over the crispy Tofoo. Let it bubble away for three to five minutes until it transforms into a thick, gloriously glossy glaze, then serve immediately over your boiled rice with fresh chilli and spring onions
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