Easy Tofoo Stir-Fry
By The Tofoo Co.
Published on 05 September 2024
Meat Free Monday’s are for experimenting! This delicious stir-fry is the perfect speedy lunch or dinner. A versatile plant-based protein, tofu’s subtle flavour makes it a sponge for big and bold flavours like hoisin and chilli crisp here.Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 280g Naked Tofoo Block, torn to 2-3 cm pieces
- 0.5 tbsp cornflour, plus 1 tsp
- 1 tsp five spice
- 2 tbsp vegetable oil
- 1 tbsp rice vinegar
- 1 tsp runny honey or maple syrup
- 4 tbsp soy sauce
- 3 tbsp oyster sauce
- 4 tbsp hoisin sauce
- 0.5 tsp toasted sesame oil
- 2 tsp chilli crisp or oil
- 4 tbsp water
- 300g Straight-to-Wok medium noodles
- 75g broccoli florets
- 75g sugar snap peas
- 1 courgette, thinly sliced or in ribbons
- 2 salad onions, sliced
- 1 tbsp sesame seeds
Method
Step 1
Tip the tofu into a mixing bowl and sprinkle with ½ tbsp cornflour and the five spice. Toss together to fully coat.Step 2
Heat the oil in a wok or large frying pan over a medium-high heat. Add the tofu and fry for 5 mins, until golden on all sides.Step 3
Meanwhile, make the sauce. Put the vinegar, honey, sesame oil, chilli crisp, soy, oyster and hoisin sauces in a bowl. Mix the remaining 1 tsp cornflour with 4-5 tbsp water until smooth then add this to the sauce and mix until combined.Step 4
Add the noodles, broccoli, sugar snap peas and courgette to the tofu pan. Toss together and stir-fry for 3-4 mins.Step 5
Pour over the sauce and cook for 2 mins, until thickened and glossy.Step 6
Divide between bowls and serve sprinkled with salad onion and sesame seeds.