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.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, January 13, 2019.
Ingredients
Pancakes
- 1 pack Chinese pancakes
Sesame slaw
- 2 baby bok choy
- 2 carrots
- 1 pack sweet chilli dressing
Tofu
- 2 packs tofu
- 1 pack Chinese spice flour
To Serve
- 1 telegraph cucumber
- 1 pack mung bean sprouts
- 1 pack hoisin sauce
Steps
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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.
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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.
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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.
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Prep tofu Pat tofu dry and dice 2cm. Toss in a bowl with Chinese spice flour and ½ tsp salt.
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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.
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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 |