Vietnamese turmeric pancakes with tofu
Fans of healthy Asian Cuisine will love these colourful Vietnamese pancakes stuffed with tofu, vegetables and herbs. They are easy to make and vegan friendly.
Ingredients
For the pancakes
- 1 cup rice flour
- ¾ can Chantal Organics coconut milk
- ¼ cup iced water
- ½ tsp turmeric
- salt
- sesame oil for frying
- 1 block organic tofu sliced
Toppings
- 1 The Fresh Grower baby cos lettuce shredded
- 1 carrot julienned
- 2 spring onions thinly sliced
- ⅓ cup bean sprouts
- 1 red chili thinly sliced
- ½ cup Superb Herb fresh mint & coriander
- ¼ cup roasted peanuts
- sriracha to serve
Instructions
- 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. Fold in half and serve warm!
Tried this recipe?Let us know how it was!
For a meat friendly version, replace the tofu with caramelised pork.
