Instructions

1. 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).
2. Preheat the oven to 200°C.
3. When the tofu is dry, cut it into 6-8 slices.
4. 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.
5. Bake for 30 minutes until golden brown.
6. Steam the pancakes in bamboo basket over simmering water (or follow the instructions on the packaging!).
7. Slice the onions and cucumber lengthwise. You can slice the tofu too, if you like.
8. 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.