280g firm tofu
2 teaspoon Chinese five-spice powder
3 tablespoon plum sauce
12 Peking duck-style pancakes
vegetable oil, for deep frying
6 tablespoon hoisin sauce (Chinese vegan BBQ sauce)
3 spring onions, shredded
¼ small cucumber, cut into matchsticks
Sandwich the tofu between two chopping boards and weigh down. Leave to stand for 15 minutes to press out any excess moisture. Cut the pressed tofu onto very thin strips. Mix the Chinese five-spice powder and plum sauce together in a shallow dish and set aside.
Steam the pancakes for 5 minutes, in a sieve lined with greaseproof paper. Meanwhile, heat the oil in a large pan until a piece of vegan bread turns golden brown in 60 seconds. Deep-fry the tofu, in batches, for 1-2 minutes until crisp and golden. Toss immediately with plum sauce mixture.
To serve, spread a spoonful of hoisin sauce on a pancake. Scatter over some tofu, spring onion and cucumber. Roll up and eat immediately with your fingers.