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, similar 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 additional 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 lower 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 10 minutes till cool sufficient to comfortably deal with.
- Flippantly mud a clear work floor with flour, then knead dough 5 minutes. Reduce dough into 8 even items. Flippantly mud a rolling pin with flour, then roll each bit right into a circle as skinny as doable.
- Use a pastry brush to grease a skillet frivolously with oil, then place over medium-high warmth. Add every pancake to pan, cooking 30 seconds earlier than flipping and cooking one other 30 seconds, making certain they don’t brown. Maintain 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 often to make sure even cooking. Add chili flakes and prepare dinner one other minute. Add marmalade and prepare 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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