Hoisin Tofu with Chinese Pancakes and Slaw

Hoisin Tofu with Chinese Pancakes and Slaw

Ready in 30 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 13, 2019.



  • 1 pack Chinese pancakes

Sesame Slaw

  • 2 baby bok choy
  • 1 carrot
  • 1 pack sweet chilli dressing


  • 1 pack tofu
  • 1 pack Chinese spice flour

To Serve

  • 1 Lebanese cucumber
  • 1 pack mung bean sprouts
  • 1 pack hoisin sauce


  1. Heat pancakes Make 3 large, equal sized balls of foil and arrange in a triangle at the bottom of a large pot. Fill pot with water halfway up the balls. Line a small, heat-proof plate with baking paper and spread out pancakes on top. Place plate on top of foil balls.
  2. Bring pot to a boil on high heat. Reduce to a simmer, cover with a tight-fitting lid and steam for at least 10 minutes, until pancakes are warm. Turn off heat and leave covered.
  3. Prep slaw Thinly slice bok choy and grate carrot. Place in a bowl and toss through sweet chilli dressing just before serving. Season to taste. Cut cucumber into 1cm thick sticks.
  4. Prep tofu Pat tofu dry and dice 2cm. Toss in a bowl with Chinese spice flour and ½ tsp salt.
  5. Cook tofu Heat a drizzle of oil in a non-stick fry-pan on medium heat and cook for about 1 minute each side, until browned. Set aside on paper towels.
  6. Serve everything on a platter in the middle of the table and get wrapping! Serve any remaining salad on the side.

Nutritional Information

Energy 2523 kj
603 kcal
Protein 24.5g
Carbohydrate 58.7g
Fat 26.3g