Peking Tofu Wraps

Directions:

• 1Preheat the oven to 180°C.
• 2To prepare the tofu, mix the soy sauce, maple syrup, spices and vinegar in a large flat bowl or container. Add the tofu and gently flip the tofu so all sides touch the marinade. You can also do this step the night before and let it marinate in the fridge overnight.
• 3Spread the tofu on a lined baking tray. Bake the tofu in the oven for 20 minutes or until golden brown. Leave the tofu in the warm oven while you’re cooking the pancakes (this helps dry out the tofu and gives it a chewier ‘meaty’ texture).
• 4To prepare the pancakes, add all ingredients to a bowl. Mix and knead the mixture until it becomes a soft dough. The dough should be pliable and come away from the side of the bowl. Add a little water if the dough is too dry. Add a little more flour if the dough is too wet.
• 5Divide the dough into 16-20 portions (about 1 heaped tablespoon each).
• 6Dust a clean surface with flour. Using a rolling pin, flatten each piece of dough into a thin circular pancake (about 10-15cm each).
• 7To cook the pancakes, place a large fry pan over medium heat and drizzle with a little sesame. Place 1-2 pancakes on the fry pan (or however many can fit). Allow the pancakes to cook for about 2 minutes or until there are golden brown spots underneath. Carefully flip the pancakes and allow the other side to cook for 1-2 minutes. Remove the pancakes and repeat for the remaining.
• 8To serve, fill each pancake with the hoisin sauce, peking tofu, cucumber and spring onion, and wrap!

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