Lucy M. You’re probably thinking tofu’s boring, right? But what if I told you crispy edges, tangy plum sauce, and fresh heat could change your mind? This Peking tofu dish combines sweet and sharp flavors in a way that’ll make you reconsider everything you thought you knew about this ingredient. The best part? You don’t need fancy techniques to pull it off. Here’s how to make it happen.
Why You’ll Love this Peking Tofu with Plum Sauce
If you’ve ever thought tofu gets boring, this version might just change your mind. I’m drawn to how the crispy-edged cubes contrast with that tangy plum sauce—it’s like your taste buds are getting a pleasant surprise party. The sauce itself is where the magic happens, combining dark plums and apple into something that’s sweet yet sharp, with just enough heat from the fresh chile to keep things interesting.
When you wrap everything in those soft moo shu pancakes with cucumber and scallions, you’ve basically created an elegant appetizer that feels fancier than it actually is. Honestly, the most impressive part is how simple the plum sauce comes together. No complicated techniques needed. Just fruit, sugar, vinegar, and heat doing all the heavy lifting for you.
For meat-lovers, our Mary Berry Meatloaf offers equally satisfying flavors
What Ingredients are in Peking Tofu with Plum Sauce?
Making this Peking Tofu with Plum Sauce requires a surprisingly short list of pantry staples and fresh ingredients. The beauty of this recipe lies in its simplicity—you’re likely to already have most of these items on hand, or they’re readily available at any grocery store. The ingredient list is divided into two main components: the tofu wraps and their fillings, and the homemade plum sauce that brings everything together with its complex sweet-and-tangy flavor profile.
Ingredients:
For Assembly:
- 1 store-bought package moo shu pancakes (wrappers)
- Sunflower oil for frying
- 8 oz (250 g) firm tofu, cut into ½ inch (1.5 cm) cubes
- 6 scallions, trimmed and cut into matchsticks
- ¼ cucumber, peeled, seeded, and cut into matchsticks
For Plum Sauce:
- 8 oz (250 g) dark red plums, halved and pitted
- 1 small apple, peeled, cored, and sliced
- 1 fresh red chile, halved, seeded, and finely chopped
- ½ cup granulated sugar
- ¼ cup white wine vinegar
When selecting ingredients, choose firm tofu that holds its shape well during frying, as softer varieties may crumble. Look for dark red plums that are ripe but still slightly firm for the best flavor balance in the sauce. Pre-made moo shu pancakes are convenient, but you can substitute with thin crepes or lettuce leaves if preferred. Having all ingredients prepped and measured before you begin cooking will make the assembly process smooth and efficient.
How to Make this Peking Tofu with Plum Sauce
- Begin making the plum sauce by combining the plums, apple, chile, sugar, vinegar, and 2 tablespoons of water in a saucepan. Warm the mixture gently over low heat, stirring occasionally to help the sugar dissolve completely. Once dissolved, increase the heat and bring to a boil.
- Reduce the heat slightly, partially cover the pan with a lid, and let the sauce simmer gently for about 30–40 minutes. The fruits should break down into a thick, jam-like consistency with only a small amount of liquid remaining. Remove from the heat and allow the sauce to cool to room temperature.
- Pour enough oil into a nonstick frying pan to lightly coat the bottom and heat over medium-high heat until shimmering. Carefully add the tofu pieces to the hot oil and fry for 3–4 minutes, turning them gently with a spatula or tongs, until all sides are crispy and golden brown.
- Lift the tofu out of the pan and transfer to a plate lined with paper towels to drain any excess oil. Set aside and keep warm while you prepare the pancakes.
- To assemble and serve, lay a pancake flat on your work surface. Spread a thin layer of the cooled plum sauce across the center, then top with pieces of the crispy fried tofu, a scattering of sliced scallions, and some julienned cucumber strips. Roll the pancake up tightly to enclose all the fillings and enjoy immediately while the tofu is still warm and crispy.
Peking Tofu with Plum Sauce Recipe
Ingredients
Method
- Begin making the plum sauce by combining the plums, apple, chile, sugar, vinegar, and 2 tablespoons of water in a saucepan. Warm the mixture gently over low heat, stirring occasionally to help the sugar dissolve completely. Once dissolved, increase the heat and bring to a boil.
- Reduce the heat slightly, partially cover the pan with a lid, and let the sauce simmer gently for about 30–40 minutes. The fruits should break down into a thick, jam-like consistency with only a small amount of liquid remaining. Remove from the heat and allow the sauce to cool to room temperature.
- Pour enough oil into a nonstick frying pan to lightly coat the bottom and heat over medium-high heat until shimmering. Carefully add the tofu pieces to the hot oil and fry for 3–4 minutes, turning them gently with a spatula or tongs, until all sides are crispy and golden brown.
- Lift the tofu out of the pan and transfer to a plate lined with paper towels to drain any excess oil. Set aside and keep warm while you prepare the pancakes.
- To assemble and serve, lay a pancake flat on your work surface. Spread a thin layer of the cooled plum sauce across the center, then top with pieces of the crispy fried tofu, a scattering of sliced scallions, and some julienned cucumber strips. Roll the pancake up tightly to enclose all the fillings and enjoy immediately while the tofu is still warm and crispy.
Notes
What Sauces Pair Best with Tofu?
Asian-inspired sauces work beautifully with tofu’s mild flavor. Soy-based sauces like teriyaki, hoisin, and sweet chili provide savory-sweet depth, while peanut sauce adds rich, nutty creaminess. Ginger-garlic sauces and sesame oil dressings enhance tofu’s natural taste without overwhelming it. Tangy and spicy options bring exciting contrast to tofu’s subtle profile. Plum sauce offers sweet-tart complexity, while Thai curry sauces infuse coconut creaminess and heat. Hot and sour sauce, sriracha mayo, and lime-cilantro dressings add brightness and punch. Mediterranean and fusion sauces also complement tofu wonderfully. Tahini-based dressings, miso glazes, and balsamic reductions create sophisticated flavor profiles. The key is choosing bold, well-seasoned sauces since tofu absorbs surrounding flavors beautifully while contributing satisfying texture.What Sauces Pair Best with Tofu?
Asian-inspired sauces work beautifully with tofu’s mild flavor. Soy-based sauces like teriyaki, hoisin, and sweet chili provide savory-sweet depth, while peanut sauce adds rich, nutty creaminess. Ginger-garlic sauces and sesame oil dressings enhance tofu’s natural taste without overwhelming it.
Tangy and spicy options bring exciting contrast to tofu’s subtle profile. Plum sauce offers sweet-tart complexity, while Thai curry sauces infuse coconut creaminess and heat. Hot and sour sauce, sriracha mayo, and lime-cilantro dressings add brightness and punch.
Mediterranean and fusion sauces also complement tofu wonderfully. Tahini-based dressings, miso glazes, and balsamic reductions create sophisticated flavor profiles. The key is choosing bold, well-seasoned sauces since tofu absorbs surrounding flavors beautifully while contributing satisfying texture.
Peking Tofu with Plum Sauce Substitutions and Variations
Once you’ve mastered the basic recipe, you’ll probably start wondering what else you can do with it, and honestly, that’s where the fun really begins. I’d swap the plums for apricots or peaches if I’m feeling adventurous—they’ll give you a slightly sweeter, more delicate flavor. Can’t find fresh chiles? Dried ones work perfectly fine, though you’ll want to rehydrate them first. For the protein, I’d experiment beyond tofu: crispy chickpeas, tempeh, or even roasted cauliflower would nail that satisfying texture contrast. The cucumber’s non-negotiable for crunch, but scallions could take a backseat to julienned carrots if you prefer. Really, this dish is incredibly forgiving. The plum sauce is the star, so keep that solid and let everything else flex.
What to Serve with Peking Tofu with Plum Sauce
Everything pairs better with something, doesn’t it. I’d serve these crispy tofu wraps alongside steamed white rice or fried rice to soak up that tangy plum sauce. A simple cucumber salad with rice vinegar feels like the natural companion here, honestly. The cool, invigorating crunch balances all that savory-sweet richness.
For beverages, I’m thinking jasmine tea or a light lager beer cuts through the sauce’s intensity beautifully. If you’re feeling adventurous, a slightly sweet white wine works too. Stir-fried bok choy or broccoli adds nutritional weight without competing for attention. Maybe some steamed dumplings on the side if you’re going full spread. The key’s keeping things light enough that your palate stays engaged with those plums rather than getting overwhelmed.
Final Thoughts
If you’re looking to impress folks at dinner without spending hours in the kitchen, this Peking tofu dish might just become your go-to move. I find that homemade plum sauce transforms simple ingredients into something genuinely special. The beauty here is how forgiving this recipe truly is. Need to swap the apple for pear? Go ahead. Want extra heat from your chile? That works too. What makes this dish shine is the balance between crispy tofu, fresh vegetables, and that tangy-sweet sauce coating everything. You’re fundamentally creating restaurant-quality food with minimal fuss. The prep takes maybe twenty minutes, cooking another ten. That’s pretty solid for impressing your guests without the stress.
