Go Back
Peking Tofu with Plum Sauce

Peking Tofu with Plum Sauce Recipe

Peking Tofu Wraps feature crispy golden tofu cubes paired with fresh cucumber and scallions, wrapped in soft moo shu pancakes and drizzled with homemade sweet plum sauce. This vegetarian twist on Peking duck delivers authentic Asian flavors in under an hour, perfect for a light and satisfying meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Asian
Calories: 270
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.