Crispy Teriyaki Tofu with Chinese Pancake and Plum Sauce
We're really proud of this one. It's a taste explosion – crispy fried teriyaki tofu with plum sauce and Chinese pancakes. It's an amazing combination of flavours and textures. Easy to prep and make several times, as the sauces will last over a week in the fridge.
Takes
Serves 4
Ingredients
250gfirm tofu
For the Plum Sauce:
4ripe plums
½onion(chopped)
2tbspapple cider vinegar
5tbspmaple syrup
3tbspsoy sauce or tamari
½thumb-sized piece of ginger
1clove
¼tspcinnamon
½tspground fennel or seeds
¼tspallspice
½tspblack pepper
Pinchof salt
For the Teriyaki Sauce:
½thumb-sized piece of ginger
1clovegarlic
½red chilli
½stalk lemongrass
5tbsptamari
3tbspmaple syrup
4tbspwater
1pak choi
2tbspsesame seeds
For the Chinese Pancake:
1x 250 ml cup white flour(approx. 8 oz)
1½x 250 ml cups water(approx. 12 oz)
Large pinch of salt
2heaped tsp ground flax seeds
1tbspsesame oil
For the Raw Veg (to serve):
Scallions(spring onions)
Carrots
Instructions
Press the tofu:Place the tofu block on a chopping board and set a weight on top to press it. This helps remove excess moisture, making it easier to brown when cooking.
Make the plum sauce:Halve the plums, remove the stones, and add them to a blender along with the onion, vinegar, maple syrup, soy sauce, ginger, clove, cinnamon, fennel, allspice, black pepper, and salt. Blend until smooth.Pour the mixture into a saucepan and bring to the boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens and the raw onion and ginger flavours mellow. Set aside.
Make the teriyaki sauce:Rinse the blender and add all the teriyaki sauce ingredients (ginger, garlic, chilli, lemongrass, tamari, maple syrup, and water). Blend until smooth. If you don’t have a high-speed blender, finely chop the ginger, garlic, and lemongrass before blending. Set aside in a jug.
Make the pancakes:In the blender, combine all pancake ingredients (flour, water, salt, flax seeds, and sesame oil) and blend until smooth. The batter will be loose and runny, which is fine.
Cook the tofu:Slice the pressed tofu block in half.Heat a non-stick frying pan until very hot. Add 2 tbsp of oil and fry the tofu until evenly browned on both sides. Remove from the pan and slice into thin strips at a slight angle.Return half the tofu to the pan, pour half of the teriyaki sauce over it, and cook until the tofu absorbs the sauce and becomes glazed. Repeat with the remaining tofu and teriyaki sauce. Set aside.
Cook the pak choi:Cut the base off the pak choi and separate 4 long stalks. Add these to the pan with 4 tbsp of water to deglaze it. Use a wooden spoon to scrape up any flavour stuck to the pan.Cook until the pak choi softens slightly but remains vibrant green. Add more water if it evaporates too quickly.
Cook the pancakes:Heat a clean non-stick frying pan over high heat, then reduce to medium. Add 1 tbsp of oil and pour in enough batter to create a thin, crêpe-like pancake.When bubbles form and the top dries out, flip the pancake and cook until the other side is golden brown. Repeat with the remaining batter, yielding about 6 pancakes.
Plate up:Place a pancake on each plate and spread a generous amount of plum sauce on top. Thinly slice the pak choi, scallions, and carrots on a diagonal, and sprinkle them over the plum sauce. Add about ⅙ of the tofu to each pancake.For a final touch, finely slice a red chilli and sprinkle it along with sesame seeds over the top.Serve and enjoy!
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