VEGAN GONG BAO TOFU
Equipment
Ingredients
For the tofu:
- 1 block 14 oz firm tofu, drained and cubed
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
For the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/2 cup vegetable broth
- 2 tablespoons vegetable oil
- 2 garlic cloves minced
- 1- inch piece of ginger minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup unsalted roasted peanuts
- 3 green onions sliced
- Steamed rice for serving
Instructions
- In a mixing bowl, combine the flour and salt. Gradually add the warm water, stirring with a mixing spoon until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic.
- Cover the dough with a damp towel and let it rest for 15-20 minutes.
- On a floured surface, use a
rolling pin to roll out the dough into a thin rectangle shape, about 1/8 inch thick. - Brush the surface of the dough with 2 tablespoons of vegetable oil and sprinkle the chopped scallions on top.
- Roll the dough tightly, starting from the short end, into a cylinder shape.
- Cut the cylinder into 4-6 pieces.
- Take one piece and press it down with your palm to flatten it. Roll it out again into a thin circle shape.
- Repeat with the remaining dough pieces.
- In a large skillet or griddle, heat some vegetable oil over medium-high heat. Once hot, add a pancake to the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
- Repeat with the remaining pancakes, adding more oil to the skillet as needed.
- Serve the scallion pancakes hot with soy sauce or your favorite dipping sauce.
Notes
NUTRITIONAL FACTS:
Calories: 288 | Total Fat: 12g | Total Carbohydrates: 23g | Dietary Fiber: 5g | Protein: 22g
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