Instructions: Makes 1 cup of sauce and 4 servings of 3 pancakes each. VEGAN.

Gravy: In small bowl, combine cornstarch with small amount of vegetable broth to form smooth paste. Add paste to saucepan with remaining ingredients, whisking constantly until smooth. Bring to a boil, reduce heat to medium-low and cook, stirring constantly, until thickened, about 5 minutes. Set aside.

Batter: In blender or food processor, process tofu, Egg Replacer, water and pepper until smooth. Mixture should be thin like a crepe batter. Set aside.

Filling: In large nonstick skillet, heat 1 teaspoon oil over medium-high heat.

Add onion and gingerroot: stir-fry until fragrant, about 1 minute. Add remaining ingredients except oil; stir-fry until tender-crisp, about 2 minutes, adding tamari or sauce to taste. Remove skillet from heat.

Gently mix together vegetable mixture and batter in large mixing bowl. Heat remaining oil in skillet over medium-high heat. Using quarter-cup measure, drop batter into skillet forming small rounds. Fry, covered, until browned.

Flip, fry covered to brown other side. Serve immediately with gravy.

Makes 1
cup of sauce and 4 servings of 3 pancakes each.

VARIATION: For a simple, no-cook sauce, sprinkle minced scallions, garlic and gingerroot over a bowl of soy sauce.

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