Crispy Fried Tofu
Preparation time: 30 minutes
Cooking time: 30 minutes
While I think a lot of vegetarian versions of non-vegetarian dishes are a waste of time (Quorn bacon, stay away from my sarnies), this version of crispy fried duck is really delicious. The recipe makes 6 pancakes and enough filling for them all. That's enough for one person.
- 200 g firm tofu block
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 cm fresh ginger, grated
- ½ tsp chinese five-spice powder
For the "duck":
- 100 g flour
- 55 ml hot water
For the pancakes:
- ⅓ cucumber, sliced into thin strips
- shredded spring onions
- hoisin sauce
Earlier in the day:
- Slice the tofu into thin strips, and mix the rest of the ingredients together in a bowl.
- Place the tofu strips onto a plate, and drizzle the marinade over them. Leave for a few hours.
- Mix the flour and water, kneed for a bit, and divide into six balls of dough.
- Heat a frying pan over a medium heat.
- Roll each ball of dough, using plenty of flour on the worktop and rolling pin, until it is a very thin pancake. Dry fry the pancake while rolling out the next one, and so on, until all six are cooked.
- Place to one side and keep warm.
- Now fry the tofu on a medium-low head, adding any remaining marinade. It will need 10-20 minutes each side to become nice and crispy.
- Heat the hoisin sauce a little.
- Place a selection of tofu, cucumber, spring onion and hoisin sauce onto one quarter of a pancake. Fold up and eat. Repeat with the remaining pancakes.