Crispy Tofu Pancakes
Prep time
Cook time
Total time
Plus standing overnight
Author: Cat (Waitrose Winter Harvest 2013, p22)
Recipe type: Starter
Cuisine: Chinese
Serves: 8
Ingredients
- 2*396g packs tofu
- 2tbsp sesame oil
- 2tbsp five spice powder
- 20 Chinese pancakes (about 220g)
- 1/2 cucumber, shredded
- 1 bunch spring onions, shredded
- 100g hoisin sauce
Instructions
- Preheat oven to 200C. Remove tofu from packaging and sandwich between clean dry tea towel, then place on large plate and weight with something heavy (e.g. cans of food). Chill in fridge for few hours/overnight.
- Mix sesame oil with five-spice powder, remove pressed tofu from tea towel and cut each block into 6 slices.
- Toss sliced tofu in oil and spice mixture, tip onto baking sheet and place in oven to roast for 45mins, until golden. Then cut into thin slices.
- Steam pancakes according to pack instructions. Serve with hot spiced tofu, shredded cucumber and spring onions and bowl of hoisin sauce.
Nutrition Information
Calories: 250 Fat: 11.1g Saturated fat: 1.7g Carbohydrates: 23.5g Sugar: 8.5g Salt: 0.8g Fibre: 2g Protein: 13.9g
Recipe by tasty at http://tasty.haribotech.co.uk/?p=989