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Vietnamese Tofu Turmeric Pancakes

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Vietnamese Tofu Turmeric Pancakes

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 head cos Lettuce, shredded 
  • 1 carrot, julienned 
  • 2 spring onions, thinly sliced 
  • A handful bean sprouts 
  • 1 red chili, thinly sliced 
  • A handful of fresh mint & coriander 
  • 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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