DOUBLE TOFU STUFFED FLATBREADS

Serves 6
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Directions

  1. 1Mix the dough ingredients together, knead for 5 minutes until smooth, cover with a damp tea towel and leave to rest for 30 minutes.
  2. 2Heat sesame oil in a large frying pan or wok over medium-high heat. Fry garlic, ginger and the whites of the spring onions for a minute. Crumble in the super-firm tofu and fry for a few more minutes.
  3. 3Whisk together brown sugar, doubanjiang, soy sauce and rice vinegar in a bowl. Pour over the tofu, stir well, then take off the heat to cool.
  4. 4Cut the dough into 6 balls. On a floured surface, roll each out, add 1/6th of the tofu filling and a handful of vegan cheese into the center.
  5. 5Seal the dough, flip over, and gently roll or squish them out.
  6. 6Fry in a non-stick pan over medium heat for 3 minutes on each side with the lid on until golden brown.
  7. 7Brush with chilli oil and top 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 clove garlic
  • 1 inch ginger
  • 3 whole spring onion
  • 1.5 tbsp brown sugar
  • 2 tbsp doubanjiang
  • 3 tbsp light soy
  • 1.5 tbsp rice vinegar
  • sesame oil
  • vegan cheese
  • chilli oil (optional)
  • sesame seeds (optional)

Equipment

frying panwoknon-stick panbowljugtea towel