Vietnamese Tofu Turmeric Pancakes

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.

Prep Time: 20 minutes Cooking Time: 15 minutes Serves: 4


For the pancakes
1 cup rice flour
¾ can coconut milk (we love Chantal Organics)
1/4 cup iced water
½ tsp turmeric
A pinch of salt
Sesame oil for frying (we love Olivado)

1 block organic tofu, sliced 

For the toppings
1 head baby cos lettuce, shredded (we love The Fresh Grower)
1 carrot, julienned
2 spring onions, thinly sliced
A handful bean sprouts
1 red chili, thinly sliced
A handful of fresh mint & coriander (we love Superb Herb)
A handful roasted peanuts (we love Alison’s Pantry)

To serve
Dumpling sauce (we love Lee kum kee)


  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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