The candy and spicy mixture of marmalade and chili enhances the tender tofu on this dish from the Vegan Fakeout cookbook. Swap up the toppings to your liking, comparable to bean sprouts for added crunch or chives and mint to reinforce freshness.
What you want:
For the pancakes:
1¼ cups all-purpose flour, plus further for dusting
½ cup boiling water
1 teaspoon sunflower oil
For the tofu:
1 tablespoon cornstarch
1 (9½-ounce) block extra-firm tofu, drained, pressed, and reduce into bite-sized chunks
1 tablespoon sunflower oil
½ teaspoon dried chili flakes
3 tablespoons orange marmalade
2 tablespoons sesame seeds
2 inexperienced onions, finely sliced
¼ teaspoon salt
What you do:
- For the pancakes, into a big bowl add flour and pour in boiling water. Stir to type a thick dough, then permit dough to relaxation for 10 minutes till cool sufficient to comfortably deal with.
- Calmly mud a clear work floor with flour, then knead dough for five minutes. Reduce dough into 8 even items. Calmly mud a rolling pin with flour, then roll each bit right into a circle as skinny as potential.
- Use a pastry brush to grease a skillet evenly with oil, then place over medium-high warmth. Add every pancake to pan, cooking for 30 seconds earlier than flipping and cooking for one more 30 seconds, guaranteeing they don’t brown. Preserve warmed.
- Mud cornstarch evenly on a plate. Evenly coat tofu items in cornstarch.
- Add oil to a separate frying pan over excessive warmth, and add tofu. Prepare dinner 10 minutes, turning steadily to make sure even cooking. Add chili flakes and cook dinner one other minute. Add marmalade and cook dinner 2 extra minutes, stirring repeatedly. Take away from warmth and sprinkle with sesame seeds, inexperienced onions, and salt. Spoon tofu into pancakes and serve.
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