¼cup plus 2 tablespoonsvegan Hoisin sauce plus more for pancakes
¼cup plus 1 ½ teaspoons tamari or soy sauce
1 ½tablespoonsrice vinegar
1 ½tablespoonsmaple syrup
1tablespoontoasted sesame oil
3largegreen onionsthinly sliced crosswise
1teaspoonfive spice powder
Freshly ground Tellicherry or Szechuan black peppercorns to taste (optional)
12Peking duck wrappers or 8 coconut flour tortillas, or serve with rice
½cupchopped green onions
1tablespoonsesame seeds for garnish
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Soak the soy curls in water to cover by 2 inches for 10 minutes. Rinse and drain.
Make the sauce: In a medium bowl, mix the Hoisin sauce, tamari, rice vinegar, maple syrup, tamarind (if using), and white pepper.
Cook soy curls: Heat the oil in a large skillet over medium-high heat. Cook the soy curls in a single layer for about 8 minutes, or until golden brown and crispy. (You may need to do this in batches.) Transfer to a dish and set aside.
Cook the scallions for about 3 minutes, or until translucent. Add the garlic and ginger and cook for 1 minute more. Add the five spice and cook for 30 seconds.
Combine and heat: Add back the soy curls, and the desired amount of sauce. Mix to combine and heat for about 2 minutes, or until warmed through.
For serving: Spread Hoisin sauce taste on pancakes, top with soy curls, cucumbers, scallions, and sesame seeds.