Vegan Crispy Duck Pancakes

This is a recipe that I was making even before I became vegan. My wife was vegetarian and I wanted a non-meat version of the dish to serve to her. I use braised tofu for this one, which you can get here, but you can also use wheat gluten. You can actually buy Mock Duck in a can, but I would advise still using these spices to get the flavour. Try this dish, I think you’ll find it pretty close to the real thing. I’ve made a video of this one, so you can see what to do.

Prep time: 10 minutes. Cooking time: 15 minutes.

Serves 2


  • 1 can braised tofu, drained
  • 1 tsp coconut oil
  • ½ tsp garlic granules
  • 1 tsp Chinese five spice powder
  • 1 tsp mild chilli powder
  • 1 tbsp dark brown sugar
  • 1 tbsp hoisin sauce
  • 2 tbsp dark soy sauce.

For the Pancakes:

  • 6 Chinese pancakes (you can get these from Chinese supermarkets)
  • 6 tsp hoisin sauce
  • ½ cucumber, thinly sliced
  • 4-6 spring onions, thinly sliced.

Thinly slice the tofu so that it has a shredded appearance. Heat the coconut oil in a pan and fry the tofu for 5 minutes, until starting to crisp. Add the garlic granules, fives spice, chilli powder and sugar and stir in. Fry for 2 more minutes and then add the hoisin and soy sauce. Cook for another minute, or until you are left with a thick sauce. Set aside.

Spread a teaspoon of hoisin sauce on one pancake. Put a tablespoon or so of the tofu mixture onto that and then top with some cucumber and spring onions. Roll into a pancake shape and repeat this process until the pancakes are gone. Serve immediately.