In trying to come up with creative vegan dishes I managed this bad boy. Deliciously sweet and savoury with a touch of zing, a combination of squishy/fresh crunchy textures and all of the fun of self-assembly, it’s a great dinner or party food without the quack factor. You could try plum-glazing soy “meat” too – if you do, let me know how it goes!
Approximate cost to buy everything: $25, much of the ingredients being pantry staples you’ll keep for ages
Will make: 16 pancakes (serves about 4 people as a main)
Time taken: 40 minutes from setup to table
The protein, iron and calcium I’m not getting from meat? YOU BETCHA, thanks to tofu, soy milk and spring onion.
3/4 cup plain flour
1 tbsp cornflour
1 1/2 cup soy milk
1.5 tbsp dairy-free yoghurt
Good pinch salt
1 x 350g block firm tofu, sliced into finger-sized segments
150ml plum sauce
2 tsp sesame oil
1 tbsp soy sauce
3 cloves garlic, peeled and halved
1 cucumber, sliced into finger-sized segments
1/3 bunch spring onion, sliced into finger-sized segments
Hoi sin or peking duck sauce, to serve
Preheat oven to 180*C.
Mix plum sauce, sesame oil and soy sauce together. Spread a little in an oven dish and place tofu on top. Pour the rest of the sauce over the tofu, spreading with a spoon or pastry brush to ensure it’s all covered. Place halved cloves of garlic amongst tofu, put tray in the oven, and bake for 30 minutes.
While tofu is baking, combine flour, soy milk, yoghurt and salt in a large bowl and whisk until a smooth, thin batter forms. Place two tablespoons of mixture in a small greased frying pan, spread mixture into a very thin circle using the back of the tablespoon, then cook for a minute over medium-high heat until dried. Flip over and cook for an extra minute until lightly golden. Transfer to a plate and continue the process until all pancakes are cooked.
At this point the tofu should be sticky and caramelised – remove it from the oven. Serve immediately on a pancake with cucumber and spring onion, drizzled with peking duck sauce or hoi sin sauce.