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Vietnamese Pancakes – Vegan

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Vietnamese Pancakes – Vegan

Serves: Time: 00:25 Skill:
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
  For the toppings:
  • 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
 
  1. Combine all of the pancake ingredients and whisk until smooth. Set aside.
  2. 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.
  3. 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.
  4. 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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