For the pancakes:
- 1 cup rice flour
- ¾ can coconut milk
- 1/4 cup iced water
- ½ tsp turmeric
- A pinch of salt
- Sesame oil for frying
- 1 block organic tofu, sliced
- 1 headcos lettuce, shredded
- 1 carrot, julienned
- A handful of fresh mint
- A handful of coriander
- A handful of Vietnamese mint
- 2 spring onions, thinly sliced
- A handful bean sprouts
- 1 red chili, thinly sliced
- A handful roasted peanuts
- Dumpling sauce
- Sriracha
- Combine all of the pancake ingredients and whisk until smooth. Set aside.
- In a large fry pan over a high heat, fry the tofu. 2 or 3 slices at a time in a little sesame oil until golden on both sides.
- Pour a ladle of batter around the tofu and continue to cook until the batter is cooked through.No flipping necessary. Transfer to a plate.
- On one half of the pancake, top with all of the toppings and a drizzle of sriracha and dumpling sauce. Fold in half and serve warm!
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