Vietnamese tofu pancakes
- Prep time 10 mins
- Cook time 10 mins
- Servings 4
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
- 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 and dumpling sauce. Fold in half and serve warm!
Nutritional information
-
Per Serve
-
Energy (kJ)1920
-
(Cal)460
-
Protein (g)25
-
Fat (g)22
-
Saturated Fat (g)7.0
-
Carbohydrate (g)35
-
Sugars (g)6.0
-
Dietary Fibre (g)5.0
-
Sodium (mg)280
-
Potassium (mg)507
-
Calcium (mg)590
-
Iron (mg)1.8
