Tofu pancakes
If you like Chinese crispy duck pancake wraps, you might want try this vegetarian version! These super easy tofu pancakes are perfect for parties, celebrations or for a midweek vegan supper.
Ingredients
Method
- First you’ll need to press the water out of the tofu: drain it, then wrap it in tea towel and put it between two plates. Put two cans (or similar weight) on top and chill in the fridge for a couple of hours (or you can do this overnight).
- Preheat the oven to 200°C.
- When the tofu is dry, cut it into 6-8 slices.
- Mix the oil was with the spice mixture. Rub the tofu slices with this glaze, then place them on a lined or non-stick baking sheet.
- Bake for 30 minutes until golden brown.
- Steam the pancakes in bamboo basket over simmering water (or follow the instructions on the packaging!).
- Slice the onions and cucumber lengthwise. You can slice the tofu too, if you like.
- Put a few slices of spring onions cucumber and tofu in the middle of a pancake, spoon some hoisin sauce on top, then wrap and serve.