- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 5 Minutes
- 14 oz (400 g) extra-firm tofu, pressed and cut into thin slices
- 2 tbsp sesame oil
- 1 tbsp Chinese five spice powder
- 3½ oz (100 g) (scant ½ cup) hoisin sauce
- 16 thin Chinese pancakes
- 1 bunch of spring onions (scallions), shredded
- ½ cucumber, cut into thin matchsticks
- A handful of coriander (cilantro), chopped
- 2 red chillies, deseeded and shredded
- White sesame seeds, for sprinkling
How to Make It
- Cut the pressed tofu into thin slices. Mix half the sesame oil with the five spice powder and 1 tablespoon of the hoisin sauce in a bowl. Add the tofu and gently turn in the mixture until lightly coated.
- Heat the remaining sesame oil in a non-stick frying pan (skillet) over a medium to high heat. When the oil is hot, add the tofu and cook, turning once or twice, for 2–4 minutes until crisp and browned. Remove and drain on kitchen paper (paper towels).
- Meanwhile, steam the pancakes, in a bamboo steamer or a colanderlined with foil suspended over a pan of simmering water, for 1–2 minutes. Keep warm.
- To serve, put everything on the table and let people assemble their own pancakes. Spread a little hoisin sauce over each warm pancake and top with some spring onions, cucumber and crispy tofu. Sprinkle with a little coriander and chilli and some sesame seeds and roll up tightly.