Crispy Vegan Duck Pancakes
Ingredients
- 1 8-ounce packet soy curls or 1 14-ounce block extra-firm tofu, cut into 4 x 1/2 inch strips
Sauce
- 1/4 cup plus 2 tablespoons vegan Hoisin sauce plus more for serving
- 1/4 cup plus 1 1/2 teaspoons tamari or soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon white pepper
Cooking
- 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)
For serving
- 1 12-count packet Peking duck wrapper or 8-count coconut flour tortillas or rice
- 1 large cucumber, julienned
- 1/2 cup chopped scallions
- 1 tablespoon sesame seeds for garnish
Preparation
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, and 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. 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 on pancakes, top with soy curls, cucumbers, scallions, and sesame seeds.
