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