Vegan Peking Duck: Pancakes with Crispy Tofu and Hoisin Aubergine
Lee Kum Kee

Vegan Peking Duck: Pancakes with Crispy Tofu and Hoisin Aubergine

Serves 3-4
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This recipe and dish photo were made in collaboration with Foodness -


12 pancakes (available from supermarkets)
2 aubergines, in small pieces
300g firm tofu
2½ tbsp cornflour
2½ tbsp honey

Sauce Mix

1/2 tsp lemon juice
2 cm fresh ginger, grated


1 First prepare the aubergine. Slice the aubergine into small pieces and marinate it in the Hoisin sauce for 15 minutes. Then heat up a dash of Lee Kum Kee Pure Sesame Oil in a hot wok/pan and fry the aubergine together with Lee Kum Kee Hoisin Sauce . Continue stir-frying until the aubergine is well cooked (and soft). It must be so soft that you can easily squash it with a wooden spoon.
2 In the meantime, make the sauce. Mix all the ingredients for the sauce together. Put this aside. As the aubergine with Hoisin is already fairly salty, the sauce doesn't need any extra salt or soy sauce.
3 Lastly, prepare the tofu. Drain the tofu well. Cut it into cubes or squares, which can be stir-fried without breaking. Don’t make them too thick (they will not cook through), but too thin means they will break up. I usually opt for squares of around 2 x 1 x 0.5 cm. Turn and coat the tofu cubes with the cornflower and flour. Heat up a generous dash of oil in a wok (or frying pan) until it’s hot.
4 Fry the tofu pieces in batches, until they have a golden-brown crust on all sides. If you put too many tofu cubes into the pan at the same time they won't get nice and brown, so fry a maximum of 8 at a time.
5 Garnish with sesame seeds and fresh pepper, and optionally some fresh coriander.
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