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A plated meal with sliced scallion pancakes, glazed tofu topped with spring onion and herbs, a cucumber salad sprinkled with sunflower seeds, and a small bowl of dipping sauce on a rustic wooden table.
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Crispy Scallion Pancakes with Sticky Tofu

Golden, flaky scallion pancakes meet glossy tomato-ginger tofu in this cozy plant-based dinner that tastes far more elaborate than it is. Fresh cucumber and lemon keep everything bright, crisp, and seriously weeknight-friendly.
Course Main Course
Cuisine Taiwanese
Diet Vegan
Keyword Pancakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 816kcal
Author Kimi K2.6 Thinking

Equipment

  • Large mixing bowl
  • Measuring cup
  • kitchen scale
  • cutting board
  • Knife
  • Rolling Pin
  • Large non-stick pan
  • Medium pan
  • spatula
  • Colander or sieve

Ingredients

  • 360 g wheat flour
  • 240 ml boiling water
  • 1 tsp salt
  • 6 spring onions thinly sliced
  • 4 tbsp rapeseed oil divided
  • 600 g natural tofu drained and torn into bite-size pieces
  • 2 tbsp cornstarch
  • 1 large onion halved and thinly sliced
  • 3 garlic cloves finely chopped
  • 20 g fresh ginger peeled and finely minced
  • 400 g canned diced tomatoes
  • 2 fresh tomatoes small diced
  • 3 tbsp soy sauce
  • 1 tbsp maple syrup or rice syrup
  • 1 tbsp sriracha sauce
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 60 ml water
  • 1 cucumber lightly smashed and cut into bite-size chunks
  • 1 lemon zest finely grated and juice squeezed
  • 2 tbsp sunflower seeds
  • 1 tsp sesame oil
  • Black pepper to taste

Instructions

  • Put the flour and salt into a large mixing bowl. Pour in the boiling water, stir with a spoon until shaggy, then knead for 3 to 4 minutes until a smooth dough forms; cover and let it rest for 10 minutes.
  • While the dough rests, slice the spring onions thinly. Halve the onion and slice it into thin half-moons, finely chop the garlic, peel and mince the ginger, dice the fresh tomatoes into small cubes, and lightly bash the cucumber with the side of a knife before cutting it into rough chunks.
  • Toss the torn tofu with the cornstarch, 1 tbsp soy sauce, and a little black pepper until lightly coated.
  • Divide the dough into 4 equal pieces. Roll each piece into a thin circle, brush lightly with a little rapeseed oil, scatter over spring onions, roll it up like a cigar, coil it into a spiral, then roll it out again into a pancake about 18 cm wide.
  • Heat a dry medium pan over medium heat and toast the sunflower seeds for 1 to 2 minutes until nutty; tip them into a small bowl.
  • In the same pan, add 1 tbsp rapeseed oil and fry the tofu over medium-high heat for 6 to 8 minutes, turning occasionally, until golden and crisp on several sides; remove to a plate.
  • Add another 1 tbsp rapeseed oil to the pan. Cook the sliced onion for 3 minutes until softened, then add the garlic and ginger and cook for 30 seconds.
  • Stir in the canned diced tomatoes, fresh tomatoes, remaining soy sauce, maple syrup, sriracha, smoked paprika, sweet paprika, and water. Simmer for 5 minutes until slightly thickened.
  • Return the tofu to the sauce and cook for 2 more minutes so it turns glossy and sticky.
  • For the cucumber side, mix the smashed cucumber with lemon zest, lemon juice, sesame oil, the toasted sunflower seeds, and a pinch of salt and pepper.
  • Heat a large non-stick pan over medium heat with the remaining 1 tbsp rapeseed oil. Cook the pancakes one by one for about 2 to 3 minutes per side, pressing lightly with a spatula, until golden, crisp, and flaky.
  • Cut each pancake into wedges. Serve the sticky tofu over or beside the pancakes, with the smashed cucumber on the side.

Notes

Serving suggestions:
- Serve each portion with 1 whole scallion pancake, one-quarter of the tofu, and a generous spoonful of cucumber salad.
- Add extra lemon wedges at the table for brightness.
 
Drinks:
A simple alcohol-free match would be a chilled oolong tea with a slice of lemon, because oolong’s slight astringency pairs especially well with richer, pan-fried foods and helps cut through the oiliness of crispy pancakes. For an easy alcoholic option, go with a cold light lager served straight from the bottle or glass, as crisp beer is a classic partner for savory pancake-style dishes and balances the sweet-salty glaze on the tofu nicely.
 
Allergens:
  • Gluten (wheat)
  • Soybeans
  • Sesame seeds
 
Emission Hotspots:
  • Canned tomatoes are a small emission hotspot because the metal packaging adds noticeably to their footprint.
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Use up the whole bunch of spring onions, including the greener tops, because they add flavor to the pancakes and help reduce trim waste at home.
  • Choose seasonal, preferably local vegetables when possible, since shorter transport and less heated storage generally reduce the footprint of fresh produce.
  • If you have guinea pigs, you should buy some extra cucumbers 🐹
  • Cook all four pancakes in one session, even if you do not eat them all at once, because batch cooking uses the hot pan more efficiently and gives you ready-made leftovers for the next day
  • Turn leftover sticky tofu into a lunch bowl or wrap filling, and reheat it in the microwave, which is a practical low-energy option for small portions.Compost all scraps.
  • Walk or bike to the supermarket and farmer's market to cut transportation emissions