This month’s Daring Kitchen Challenge was one that I read, and my heart sank with the challenge of a soy sauce and wheat-based meal. After a few weeks, it occured to me that buckwheat was a traditional Asian grain and I could use it to make pancakes. It worked, fairly well, and I’m happy to report that the flavor melds well with the sesame and hoisin sauce.
Mou Shu Tofu
1/2 c buckwheat flour
2 T flaxseeds
1/3 c boiling water
A few drops oil
Dry flour for rolling out the pancakes
Mix the flour, flaxseeds, water, and oil. Knead lightly for about 3 minutes or until smooth. Cover and allow to rest for 20-30 minutes. Divide into 4-6 pieces and roll into pancakes about 5″ in diameter.
Heat a dry pan over medium heat. When heated, add the pancake(s) and cook until the bottom is beginning to brown. Flip, and cook until the second side is also beginning to brown. Remove to a plate and cover.
2 T soy sauce
1 T (16 g) peanut butter OR black bean paste
1 t molasses
1 t rice vinegar
1/4 t chili garlic paste
Black pepper to taste
Mix all ingredients well, heating and thinning slightly with water if needed. If you keep sesame oil in the house, add a few drops.
Mou Shu Tofu
Oil (2 t?)
1/2 small onion, sliced
1 clove garlic, minced
1 t sesame seeds, preferably ground
1 c cabbage, sliced
2 dried shiitake mushrooms, rehydrated and sliced
1/4 block of tofu, frozen, defrosted, and sliced into sticks
1 T mirin or dry sherry
Heat the oil in a pan. When hot, start by adding the onnion, garlic, and sesame. Stirring constantly, add the cabbage when the onion in half cooked. Mix in the mushrooms and tofu when the cabbage is about 75% cooked. About 30 seconds before serving, add the mirin or sherry.
To assemble: wrap the vegetables in a pancake and top with the hoisin sauce.