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Vietnamese tofu pancakes

Serves: 4
Prep: 10
Cook: 10

    Ingredients

    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
    For the toppings
    • 1 block tofu, sliced
    • 1 head cos lettuce, shredded
    • 1 carrot, julienned
    • 2 spring onions, thinly sliced
    • Handful of bean sprouts
    • 1 red chili, thinly sliced
    • Handful of fresh mint & coriander
    • Handful of roasted peanuts
    • Sriracha sauce
    • Dumpling sauce

    Method

    1. Step 1

      Combine all of the pancake ingredients and whisk until smooth. Set aside.

    2. Step 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. Step 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. Step 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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