Two packs of firm tofu (I used Cauldron) cut into thin strips.
Two packs of chinese pancakes (from Waitrose)
Jar of Wagamama sticky hoisin sauce (Waitrose)
Cucumber - peeled and cut into matchsticks
Bunch of Spring onions - shredded
Groundnut oil for shallow frying
For the marinade/glaze: 200ml water 100ml Rice vinegar 5 tbs clear honey 3 tbs soy sauce 2 star anise 5cm piece fresh ginger, grated 1 tsp chinese 5 spice
Mix the marinade ingredients in a smallish pan and cook for about 15-20 mins until thickened.
Mix in the tofu strips and leave for about 45 mins (I gave them a turn every now and then to get them evenly soaked).
Heat oil in large frying pan. Lift tofu out of marinade and fry for about 15-20 mins until edges are quite crispy and dark. I aslo added a few tablespoons of the marinade which seemed to help it crisp up...I guess because of the honey??
I also ground a little of of salt over it towards the end.
Remove from frying pan and place on a place with kitchen paper to remove any excess oil.