XO Tofoo

Serves 2 • Prep 35 min • Cooking 10 min
Vegans
Get this Stuff
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
Do this stuff
  1. 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.
  2. 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.
  3. Add XO sauce and cook for a further few mins until thickened before stirring through sweetcorn and coriander and removing from the heat.
  4. Serve into bowls with your rice and scatter with extra spring onion for the ultimate vegan XO dish.
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