Crispy Soy Curl Vegan ‘Duck’ Pancakes

Name: Crispy Soy Curl Vegan ‘Duck’ Pancakes
Cuisine: Asian, Chinese
Ingredients: 1 8-ounce packet soy curls (or 1 14-ounce block extra-firm tofu cut into about 4 x ½ inch strips); ¼ cup plus 2 tablespoons vegan Hoisin sauce plus more for pancakes; ¼ cup plus 1 ½ teaspoons tamari or soy sauce; 1 ½ tablespoons rice vinegar; 1 ½ tablespoons maple syrup; 1 tablespoon toasted sesame oil; ¾ teaspoon tamarind puree (optional); ½ teaspoon white pepper; 1 tablespoon sesame oil; 3 large scallions, thinly sliced crosswise; 3 large garlic cloves, minced; 1 tablespoon grated ginger; 1 teaspoon five spice powder; Freshly ground Tellicherry or Szechuan black peppercorns to taste (optional); 1 12-count packet Peking duck wrapper or 8-count coconut flour tortillas (or serve with rice); 1 large cucumber, julienned; ½ cup chopped scallions; 1 tablespoon sesame seeds for garnish