Ingredients
For XO Sauce
- 1 tbsp veg oil
- 2 red chillis, finely chopped
- 1 small red onion, diced
- 4 garlic cloves, finely chopped
- 1 tsp smoked paprika
- 3 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp soy sauce
For the rest
- 1 tbsp veg oil
- 280g Naked Tofoo, torn into chunks
- 3 garlic cloves, finely sliced
- 2 tbsp soy sauce
- Thumb of ginger, grated
- 4 spring onions, roughly chopped
- 1/4 savoy cabbage, sliced
- 100g tinned sweetcorn, drained
- 1 bunch coriander, roughly chopped
- 1 pack microwave sticky rice
- 1 tbsp spring onion, finely sliced
Get started
- Starting with the XO sauce, heat the oil in a large, non-stick pan over a medium heat and add the chilli, onion and garlic, frying and stirring for 10 mins until soft. Remove from the heat, stir through all other sauce ingredients plus a pinch of salt. Decant into a bowl and pop to one side.
- In the same pan used to create your XO heat a tbsp of veg oil over a medium heat and add your Tofoo chunks frying for 5-10 mins until starting to colour. Add your soy, garlic, ginger, spring onions and cabbage and fry for a further 5 mins. Meanwhile, cook your rice in the microwave as per the package instructions.
- Add XO sauce and cook for a further few mins until thickened before stirring through sweetcorn and coriander and removing from the heat.
- Serve into bowls with your rice and scatter with extra spring onion for the ultimate vegan XO dish.
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