Mix the chinese five-spice powder and plum sauce together in a shallow dish and set aside.

Steam the pancakes for 5 minutes, in a sieve lined with greaseproof paper.

Meanwhile, heat the oil in a large pan until a piece of bread turns golden brown in 60 seconds. Deep-fry the tofu, in batches, for 1-2 minutes until crisp and golden. Toss immediately with plum sauce mixture.

To serve, spread a spoonful of hoisin sauce on a pancake. Scatter over some tofu, spring onion and cucumber. Roll up and eat immediately with your fingers.