🌱Crispy Vegan ‘Duck’ Pancakes🌱
Makes 12 pancakes
✅1 8-ounce packet soy curls or 1 14-ounce block extra-firm tofu (cut into about 4 x ½ inch strips)
✅For the sauce:
¼ cup plus 2 tablespoons vegan Hoisin sauce plus more for serving
¼ cup plus 1 ½ teaspoons tamari or soy sauce
1 ½ tablespoons rice vinegar
1 ½ tablespoons maple syrup
1 tablespoon toasted sesame oil
½ teaspoon white pepper
1 tablespoon sesame oil
3 large scallions, thinly sliced crosswise
3 large garlic cloves, minced
1 tablespoon grated ginger
3 teaspoons toasted sesame oil
1 teaspoon five spice powder
Freshly ground Tellicherry or Szechuan black peppercorns to taste (optional)
1 12-count packet Peking duck wrapper or 8-count coconut flour tortillas (or serve with rice)
1 large cucumber, julienned
½ cup chopped scallions
1 tablespoon sesame seeds for garnish
✅Soak the soy curls in water to cover by 2 inches for 10 minutes. Rinse and drain.
✅In a medium bowl, mix the Hoisin sauce, tamari, rice vinegar, maple syrup, white pepper.
✅Heat the oil in a large skillet over medium-high heat. Cook the soy curls in a single layer for about 8 minutes, or until golden brown and crispy. (You may need to do this in batches.) Transfer to a dish and set aside.
✅Cook the scallions for about 3 minutes, or until translucent. Add the garlic and ginger and cook for one minute more. Add the five spice and cook for 30 seconds.
✅Add back the soy curls, and the desired amount of sauce. Mix to combine and heat until warmed through.
✅Spread Hoisin sauce taste on pancakes, top with soy curls, cucumbers, scallions and sesame seeds.
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