Hoisin Tofu with Chinese Pancakes and Slaw

Hoisin Tofu with Chinese Pancakes and Slaw

Ready in 35 minutes Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, January 13, 2019.



  • 1 pack Chinese pancakes

Sesame slaw

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


  • 2 packs tofu
  • 1 pack Chinese spice flour

To Serve

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


  1. Make steamer 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. Place a plate on top of foil balls. Cover with tight fitting lid. Bring pot to the boil on high heat.
  2. Heat pancakes Cut a square piece of baking paper. Lay 6 pancakes slightly overlapping to form a circle. Carefully drop onto the plate and steam for 8-10 minutes, until cooked. set aside covered to keep warm. Repeat with remaining pancakes.
  3. Prep slaw Thinly slice bok choy and grate carrots. 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-high heat and cook tofu 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 2181 kj
521 kcal
Protein 23.8g
Carbohydrate 54.4g
Fat 19.2g