Directions

1. Step 1

   Preheat the oven to 170°C.

2. Step 2

   Coat the onion wedges in olive oil, soy sauce, garlic powder and smoked paprika, place on a lined baking tray and bake in the oven for 30 minutes or until caramelised.

3. Step 3

   In the meantime, mix the flour, water, and salt together until a loose batter is made; you may need a little more water if you find the batter too thick.

4. Step 4

   Add the 40ml olive oil to a heavy–based frying pan or cast-iron pan and place on high heat. Once the oil is super hot, pour in the batter and spread it around so that it’s relatively thin. Let it fry away until it’s golden brown and crisp, being careful not to burn it. If it’s colouring too quickly you may need to turn the heat down to medium heat. Flip and repeat — the flip side will require less time to cook! Once crispy, place your pancake on a chopping board to cool.

5. Step 5

   In the hot pan, fry your tofu cubes in sesame oil for a few minutes until they start going a golden brown colour. Then add the sesame seeds to the pan so they can toast lightly. Add the salt, and toss to combine. Once the white sesame seeds start to change colour, remove from heat.

6. Step 6

   Top your pancake with tofu, then pull apart your caramelised onion wedges a bit to spread pieces evenly across the pancake. Sprinkle with coriander leaves and drizzle with any reserved sauce from the baking tray. Enjoy!