Tofu Pancakes with Plum Sauce

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» Tofu Pancakes with Plum Sauce

Serves: 4

Prep time: 30 minutes

Ingredients

  • 250 g firm tofu
  • 1 pak choi
  • 4 tbsp water
  • 2 tbsp sesame seeds

(To serve)

  • Spring onions
  • Carrot
  • 2 tbsp sesame seeds

Pancakes

  • 250 g white flour
  • 350 ml water
  • Large pinch salt
  • 3 tbsp ground flax seeds
  • 1 tbsp sesame oil

Plum sauce

  • 4 ripe plums
  • ½ chopped onion
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 2 tbsp reduced-salt soy sauce/tamari
  • ½ thumb sized piece of ginger
  • 1 clove
  • ¼ tsp cinnamon
  • ½ tsp fennel ground or seeds
  • ¼ tsp allspice
  • ½ tsp black pepper

Method

  1. Press the tofu by wrapping it in a clean tea towel over a chopping board and adding a weight. This removes some of the moisture from the tofu, making it easier to brown when cooking.
  2. Make the plum sauce. Chop the plums in half and twist to remove the stone. Add the plum to the blender, along with the rest of the sauce ingredients, and blend until smooth. Pour the mixture into a saucepan and bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Once the sauce has thickened and reduced, remove it from the heat and put aside.
  3. Now it is time to make our pancake mix. Add all the ingredients to a blender and blend until smooth.
  4. Chop the tofu into thin strips. Heat up a non-stick frying pan until it is very hot. Add 2 tablespoons of oil and cook each side of the tofu until it is nicely and evenly browned. Take the pak choi, remove the base and add around four long stalks, thinly sliced, to the pan. Add the plum sauce and leave on a low heat to warm through.
  5. Take a clean non-stick frying pan and put it on high heat. Once hot, reduce to a medium heat and add 1 tbsp oil. Pour enough batter to make a thin crêpe-like pancake. Once it has started to cook, turn and cook the other side.
  6. To plate up, add a generous serving of plum sauce with the tofu and pak choi, slice the spring onions and carrots thinly and sprinkle on top along with some sesame seeds.

Analysis per serve (1/4 of recipe)

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
523 67 12 21 16 2.4 20 1.1

Analysis per 100g

Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
113 15 2.6 4.6 3.5 0.5 4.3 0.25

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