Vegan Peking Duck
Elevate your plant-based cooking game with this irresistible Vegan Peking Duck recipe, a creative homage to the iconic Chinese dish. Featuring thinly sliced, marinated extra-firm tofu baked to golden perfection, this vegan alternative captures the bold flavors and satisfying textures that make Peking Duck so beloved. The tofu is infused with a rich blend of soy sauce, maple syrup, hoisin sauce, sesame oil, and aromatic spices like five-spice powder, garlic, and ginger for a savory-sweet umami punch. Served in warm vegan pancakes alongside crisp cucumber matchsticks and fresh spring onion slices, this dish is as much a feast for the eyes as it is for the palate. Quick to prepare and perfect for sharing, this cruelty-free take on a culinary classic promises to impress both vegans and omnivores alike. Whether you’re hosting a dinner party or craving something extraordinary, Vegan Peking Duck is your go-to recipe for flavor-packed indulgence!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 4 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 0.5 teaspoon five-spice powder
- 4 spring onions
- 1 cucumber
- 12 vegan pancakes
Instructions
Drain the tofu and press it to remove excess moisture. Wrap in a clean towel and place a heavy object on top for at least 15 minutes.
Cut the pressed tofu into thin slices, resembling the thickness of traditional duck skin.
In a small bowl, mix together the soy sauce, maple syrup, sesame oil, garlic powder, ground ginger, and five-spice powder to create the marinade.
Place the tofu slices in a shallow dish and pour the marinade over them, ensuring each piece is well-coated. Marinate for at least 20 minutes, or up to overnight in the fridge for enhanced flavor.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange the marinated tofu slices on the prepared baking sheet in a single layer, ensuring they're not overlapping.
Bake the tofu in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden and slightly crispy.
While the tofu is baking, prepare the spring onions by washing and slicing them into thin strips. Peel the cucumber and slice it into thin matchsticks.
Prepare the vegan pancakes according to package instructions or use store-bought options that just need to be heated.
Once the tofu is done, remove from the oven and let cool slightly.
To assemble the Vegan Peking Duck, take a pancake, brush it lightly with hoisin sauce, and place a few slices of the tofu on top. Add a few strips of spring onion and cucumber.
Roll up the pancake around the filling, and repeat the process with the remaining pancakes and ingredients.
Serve immediately and enjoy your delicious homemade Vegan Peking Duck!
Nutrition Facts
Calories |
3600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 5921 mg | 257% | |
| Total Carbohydrate | 458.2 g | 167% | |
| Dietary Fiber | 59.4 g | 212% | |
| Total Sugars | 105.2 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4272 mg | 329% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 4299 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
