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, akin 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 minimize 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.
- Evenly mud a clear work floor with flour, then knead dough 5 minutes. Minimize dough into 8 even items. Evenly 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 calmly 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, 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 often to make sure even cooking. Add chili flakes and cook dinner one other minute. Add marmalade and cook dinner 2 extra minutes, stirring constantly. Take away from warmth and sprinkle with sesame seeds, inexperienced onions, and salt. Spoon tofu into pancakes and serve.
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