Hoisin and tofu filled dough pancakes and coconut sauce

Step 1/9

• 30 g tofu, the soft type in liquid
• ⅜ tbsp dried barberry or similar
• freshly grated nutmeg
• ⅜ tbsp hoisin sauce
• ⅛ tsp chili flakes

• knife
• chopping board

Drain the tofu. Finely chop the tofu until it is paste like, then 'mash' with the side of the knife to make a tofu paste. Add the barberries, hoisin sauce, some freshly grated nutmeg and chilli flakes.

Step 2/9

• 62½ g plain flour
• 42½ ml coconut cream
• ¼ tsp baking powder
• ⅛ tsp salt

• sieve
• spoon

Sieve the flour, salt and baking powder into a bowl and mix thoroughly. Add the 170ml coconut cream and mix to form a dough. Add the coconut cream little by little to make sure you don't add to much.

Step 3/9

Knead to bring together for about a minute. Set aside to begin frying the tofu paste.

Step 4/9

• sieve
• saucepan
• bowl

Heat some oil in a pan, then place the tofu paste and fry until it starts going golden brown and it cooks out, about 5-8 minutes. Place in a sieve set over a bowl and press as much oil out as possible. You can try forming balls beforehand and then frying, but for me it just fell apart in the pan. Once you have drained as much of the oil off, set aside.

Step 5/9

• ½ tbsp ginger

• rolling pin
• spoon

Separate the dough into eight pieces. Roll out each dough piece wide enough so that you can place an eighth of the tofu filling inside. Finely chop the two tablespoons of ginger, and place an eighth of it on top of the tofu filling. Fold the dough over the filling, making sure it is sealed, them carefully roll out into a disc about 1cm thick, being careful to stop the filling from leaking out. Repeat for the other eight.

Step 6/9

• vegetable oil (for frying)

• saucepan
• spoon
• plate
• kitchen towel

Heat a generous glug of oil in a saucepan and heat over a medium heat for 2 mins. Add a pancake to the oil, and fry for around 2 mins on each side, remembering that the oil will increase in temperature so you may have to fry each one for less and less time as you progress through the set of eight. Once both sides are golden brown, place on a plate lined with kitchen paper.

Step 7/9

• 112½ ml coconut cream
• thumb sized piece ginger
• ⅜ tsp ground mixed spice
• ½ tbsp dark brown sugar

• saucepan

Meanwhile, get on with the sauce. Grate the thumb sized piece of ginger. Place the coconut cream, ginger, mixed spice and brown sugar in a pan and heat over a low heat. Stir constantly until thickened and it coats the back of a spoon, without letting the mixture boil.

Step 8/9

• soy sauce (for garnish)

• bowl

Put a splash of soy sauce on top of the coconut sauce once it is in a bowl, and serve with the pancakes.

Step 9/9

Enjoy immediately before they lose their flakiness!

Enjoy your meal!