Cooked - Jeremy’s Chilli & HoisinTofu Stir-fry

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condeculinaire77

Jeremy’s Chilli & HoisinTofu Stir-fry

2.0

1 pack Naked Tofoo (sliced to 2cm thickness)

1 small red onion (finely chopped)

2 cloves garlic (chopped)

¼ thumb sized piece of ginger (peeled and chopped)

1 spring onion (finely chopped/sliced)

1 large red chilli (diced)

1 large tomato (cut into eighths)

1 tbsp light soy sauce

1 tsp sesame oil

½ tsp sugar

1 tsp chilli bean sauce

1 tbsp hoisin sauce

½ tbsp light soy sauce

1 tbsp Shao Xing rice wine

A dash of dark soy sauce

50ml vegetable stock

1 tbsp vegetable oil

Place the Tofoo slices into a bowl and gently mix with the marinade.
Mix together the sauce ingredients and set aside.
Heat 1 tbsp vegetable oil in a wok on a high heat, then gently place each slice of Tofoo into the wok and to crisp up one side, (1-2 mins) then turn each piece carefully and fry the other side until browned.
Once the Tofoo has browned well on both sides, remove from the wok.
Now add 1 more tbsp vegetable oil to the wok and whilst maintaining a high heat start to stir fry the ingredients in the following order: red onion, garlic, ginger, spring onion, red chilli and finally tomato chunks.
Add the Tofoo slices back in.
Bring the wok to a really high heat and then pour the sauce into the wok and allow to boil vigorously for a further 1 – 2 minutes.
Serve and enjoy!

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stir-fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 20 weeks ago

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