Double Tofu Stuffed Flatbreads

Serves 6
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Directions

  1. 1Mix the dough ingredients together as much as possible, then work it until you have a smooth, not sticky dough.
  2. 2Knead the dough for 5 minutes, cover with a damp tea towel, and leave to rest for 30 minutes.
  3. 3Add a splash of sesame oil to a large frying pan or wok over medium-high heat.
  4. 4Throw in the garlic, ginger, and whites of the spring onions and fry for a minute.
  5. 5Crumble in the tofu and fry for a few more minutes to cook off excess water.
  6. 6Whisk brown sugar, dobunjiang, soy sauce, and rice vinegar in a jug or bowl.
  7. 7Pour the sauce over the tofu in the pan and stir well to coat evenly.
  8. 8Take the tofu off the heat and allow it to cool.
  9. 9Cut the dough into 6 pieces and roll them into balls.
  10. 10On a floured surface, roll out each dough ball until a few mm thick.
  11. 11Pile a sixth of the tofu filling into the middle of each dough, followed by a handful of grated vegan cheese.
  12. 12Seal them up by folding the dough over in the middle, then pinching in the remaining edges.
  13. 13Flip the dough over and very gently roll or squish them out a little.
  14. 14Put a non-stick pan over medium heat and fry them for around 3 minutes on each side, with the lid on, until golden brown.
  15. 15Brush with chili oil.
  16. 16Top with the greens of the spring onions and sesame seeds.

Ingredients

  • 350 g plain flour
  • 300 g silken tofu
  • 1 pinch salt
  • 400 g super-firm tofu
  • 4 cloves garlic
  • 1 inch ginger
  • 3 spring onions
  • 1.5 tbsp brown sugar
  • 2 tbsp dobunjiang
  • 3 tbsp light soy
  • 1.5 tbsp rice vinegar
  • sesame oil
  • vegan cheese
  • chilli oil
  • sesame seeds

Equipment

bowlwooden spoonrolling pinknifefrying panwokjug

Tips

  • Make sure to work the dough until it's smooth and not sticky.
  • Gently roll or squish out the dough after sealing.
  • Cook the flatbreads with the lid on for even cooking.
Double Tofu Stuffed Flatbreads | Clip Recipe