DOUBLE TOFU STUFFED FLATBREADS
Serves 6
Directions
- 1Mix the dough ingredients together, knead for 5 minutes until smooth, cover with a damp tea towel and leave to rest for 30 minutes.
- 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.
- 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.
- 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.
- 5Seal the dough, flip over, and gently roll or squish them out.
- 6Fry in a non-stick pan over medium heat for 3 minutes on each side with the lid on until golden brown.
- 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
