I made a different version of these a few months ago, but we all fancied them again so I simplified the method and they were pronounced even more delicious than before! They’re quick to cook, but the tofu really benefits from being pressed to make it firmer and then left to marinade for up to 24 hours.
For three people you need
1 pack firm tofu
1/2 jar hoisin sauce (I like Win Yip)
1/4 cucumber, finely sliced
2-3 spring onions, shredded
9 oriental pancakes
a little oil for frying
Begin by draining the tofu and placing it between two folded tea towels. Place a heavy weight on top (I use a le crueset pan!) and leave to drain. After 30 mins, replace the tea towels (which by this stage will be saturated with liquid) and leave pressed for at least another 30 mins, or overnight if you can (place the tofu in the fridge if you’re going to leave it over night).
Once the tofu has been pressed, slice in half through the middle of the block, then in half again before slicing thinly. Layer up the tofu strips in a pyrex bowl with a thin covering of hoisin sauce. Cover and leave to marinate for at least an hour, and up to 24.
When you’re ready to cook the tofu, heat the oil in a wok and fry the tofu in batches. Heat the pancakes according to the pack (usually about 45 secs in a microwave) and serve layered with hoisin sauce, cucumber, spring onions and the tofu. Yum yum yum!