Sriracha glazed tofu pancakes Vegan recipe

Sriracha glazed tofu pancakes

Prep 15 mins
Cook 30 mins
Serves 4

In this twist on hoisin duck pancakes, we have marinated the Cauldron Tofu in spicy Sriracha chilli sauce with sticky maple syrup and fresh ginger which combines perfectly with crunchy spring onions, kale and cucumber.

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½ block of Original Tofu Block, drained, cut into small rectangles approximately 4cm x 1 cm x 1cm
150g kale
3 tbsp vegetable oil
1 bunch of spring onions, very finely chopped into thin strips
½ cucumber, cut into very fine strips
100g peashoots (optional)
1 pack of oriental pancakes

Ingredients for the Marinade
1 tbsp Sriracha
3 tbsp maple syrup
1 tbsp root ginger, very finely chopped
2 cloves of garlic, crushed
1 tbsp vegetable oil

Ingredients for the Dipping Sauce
1 tbsp Sriracha (add more for a hotter sauce)
3 tbsp dark soy sauce
½ tbsp rice wine vinegar


Preheat the oven to 200C/400F/Gas Mark 6.

Combine the ingredients for the marinade. Coat the tofu well, cover and refrigerate for 15 minutes.

Meanwhile, carefully fry the kale in the hot oil until crispy – cook in small batches and vary the crispiness for variety of texture.

Remove each batch from the oil and drain on kitchen roll. Set to one side.

Lightly fry the marinated tofu then place on a lightly greased baking sheet and cook in the oven for 15 minutes until the marinade is beginning to become sticky and drier.

Combine the ingredients for the dipping sauce.

Warm the pancakes slightly in the microwave.