Sandwich the tofu between two chopping boards and weigh down. Leave to stand for 15 minutes to press out any excess moisture. Cut the pressed tofu into very thin strips.
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.