Vegetarian Duck Pancakes
Bring the delectable flavors of a classic Chinese dish to your table with these Vegetarian Duck Pancakes—perfect for plant-based food lovers and anyone seeking a creative twist on a traditional favorite. This recipe swaps out duck for crispy marinated tofu, infused with a rich blend of soy sauce, hoisin sauce, sesame oil, ginger, and garlic powder for an irresistible umami flavor. Wrapped in warm pancakes alongside refreshing julienne cucumber and green onions, every bite is a delightful balance of savory and fresh. Ready in just 35 minutes, these vegetarian pancakes are not only quick to prepare but also make an impressive appetizer or light meal. Whether hosting a dinner party or enjoying a cozy night in, these plant-based "duck" pancakes are sure to captivate your taste buds and earn a spot in your recipe repertoire!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 450 g firm tofu
- 4 tbsp soy sauce
- 5 tbsp hoisin sauce
- 2 tbsp sesame oil
- 1 tsp ginger
- 1 tsp garlic powder
- 2 tbsp rice vinegar
- 1 medium cucumber
- 4 stalks green onions
- 12 pancakes
- 2 tbsp vegetable oil
Instructions
Press the tofu to remove excess moisture: Wrap the tofu block in a clean kitchen towel and place a heavy object on top for about 15 minutes.
While the tofu is being pressed, prepare the marinade: In a bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of sesame oil, the ginger, and garlic powder.
Once the tofu is pressed, cut it into thin strips about 1/4 inch thick.
Place the tofu strips in a shallow dish and pour the marinade over them, ensuring each piece is coated evenly. Let it marinate for at least 15 minutes.
While the tofu is marinating, prepare the vegetables: Julienne the cucumber and slice the green onions into thin strips.
Heat vegetable oil in a large non-stick pan over medium-high heat.
Add the marinated tofu strips to the pan in a single layer. Cook for 3-4 minutes on each side or until the tofu is crispy and golden brown. Remove from the pan and set aside.
Warm the pancakes according to the package instructions, either in the microwave or steamer.
To serve, spread a small amount of hoisin sauce onto a pancake, lay a few strips of tofu on top, and add cucumber and green onions.
Roll up the pancake and enjoy the delicious vegetarian duck pancake.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1971 mg | 86% | |
| Total Carbohydrate | 101.9 g | 37% | |
| Dietary Fiber | 7.1 g | 26% | |
| Total Sugars | 19.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1102 mg | 85% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 742 mg | 16% | |
*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.
