Vegan recipe

Hoisin Tofu Pancakes

Prep 15 mins
Cook 10 mins
Serves 2

A vegan twist on the classic Chinese hoisin pancake, using our sweet, aromatic Hoisin Tofu Pieces.
Dress with fresh cucumber and spring onions and they make the perfect light snack or starter before a Friday night fakeaway!

Hoisin Tofu Pieces Find out more


1 x pack of Cauldron Hoisin Tofu Pieces
200ml Hoisin Sauce (shop brought)
8 x Chinese pancakes
1/2 Cucumber
2 x spring onions
2 tbsp oil
Coriander leaves to serve.


  1. Firstly, cut the cucumber in half lengthways and with a dessert spoon scrape out the seeds and discard, now cut into thin strips and then into 5cm pieces and set aside, wash and dry and top and tail the spring onions cut into 5cm pieces, half lengthways and cut into thin strips put them with the cucumber.
  2. Now in a frying pan, heat two tbsp of vegetable oil to medium-high heat and add the pack of Cauldron Hoisin Tofu and fry for 5mins keeping it moving, now turn up the heat to slightly crisp the Hoisin tofu for 1 minute more, put into a serving bowl.
  3. Meanwhile, put the pancakes on a small microwaveable plate and microwave them for 1 minute, if you don’t have a microwave then steam them over boiling water in a sieve with a lid on top for 1 minute.
  4. Now, serve the Hoisin sauce in a bowl and lay out the Cauldron Hoisin Tofu pieces on the pancakes and the cucumber and spring onion. To make, take one pancake and spread with a tsp of Hoisin sauce, some of the crispy Hoisin Tofu and a little of both spring onion and cucumber sticks and a few leaves of coriander, roll and enjoy!!