Cooking Time (Includes Preparation Time): 30 Minutes
2 x 280g Pack of Tofoo - £4.00
Knob of ginger - £0.27
Sesame Oil - £1.60
Cornflour - £0.75
Soy Sauce - £1.00
Spring Onions - £0.49
Basmati Rice - £0.59
Red Chillies - £0.60
Garlic - £0.30
Total Cost: £9.60
Chop your Tofoo up into little cubes. Dab cubes with kitchen roll to remove the excess moisture. Place the Tofoo cubes into a bowl.
Add 4 tablespoons of soy sauce, one heaped tablespoon of grated ginger, a teaspoon of grated garlic, and a teaspoon of sesame oil. Gently mix together.
Cover the bowl, place it in the fridge and leave to marinate for 15 minutes.
Remove Tofoo from the fridge. Pour a good helping of cornflour into a bowl. One by one, roll each Tofoo cube in the cornflour so they are coated on all sides. By the end, they should all have a gummy layer of cornflour on each side.
Pour 1 part rice to 2 parts boiling water into a pan and cook on a medium heat, until the rice has absorbed all the water.
Heat a large frying pan and pour in a good glug of vegetable oil. Place your Tofoo cubes in the pan. Cook on a medium heat. Each cube will need about 3-4 minutes on each side. Just keep turning them until all sides are golden.
Once golden on all sides, remove the cubes from the heat. Set them on some kitchen roll so any excess oil is soaked up.
Sauce time. Place a pan on the heat and pour in the leftover marinade. Add 1 more tablespoon of soy sauce, a chopped red chilli, 3 chopped spring onions, a teaspoon of grated ginger and a glass of water.
As the sauce is bubbling, mix one teaspoon of cornflour in with a glass of water until it is dissolved. Pour this water into the sauce and mix it in. Remove the sauce from the heat when it is thick and sticky.
Time to serve up. In a bowl, spoon in some rice, then lots of the crispy Tofoo and pour over some of the sauce. Garnish with some chopped spring onions and tuck in!