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Vegetarian Chinese pancakes

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Pancakes with Tofu
  • Serves: 4

  • Prep time:

  • Cooking time:


These Chinese pancakes are full of health-boosting ingredients such as potassium, which is great for your metabolism, so these are a tasty and healthy alternative to spring rolls


  • 2 tsp vegetable oil
  • 1 clove garlic, peeled and chopped
  • 2.5cm (1in) piece root ginger, peeled and cut into thin strips
  • 1 bunch spring onions trimmed and sliced
  • 110g (4oz), mangetout trimmed and thinly sliced lengthways
  • 110g (4oz), baby corn trimmed and cut in half lengthwise
  • 225g (8oz) tofu, drained and cut into 12 x 1cm (1/2in) pieces
  • 1tbsp reduced salt soy sauce
  • 1tbsp hoisin sauce
  • 75g (3oz) beanshoots
  • 1 small bunch chives, optional
  • 12 soft Chinese pancakes or 4 soft tortillas
  • 1/4 head Chinese leaves
  • Sweet chilli sauce to serve

Nutritional information

Each portion contains:

  • Calories255
  • Fat5.0g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info


  1. Heat the oil in a non-stick wok or large frying pan until very hot and then stir-fry the prepared vegetables and tofu for 2 minutes.
  2. Add the soy and hoisin sauces and beanshoots and continue to stir-fry for a further 2-3 minutes until the vegetables are just tender but still slightly crisp.
  3. Snip the chives into the pan, if using, and stir into the mixture.
  4. Meanwhile, heat the pancakes or tortillas according to the packet instructions and keep warm until ready to serve. Shred the Chinese leaves finely.
  5. To serve, divide the vegetable and tofu mixture between the pancakes or tortillas and roll up with some shredded Chinese leaves.
  6. Serve with sweet chilli sauce to dip.

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