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Vietnamese tofu pancakes

Serves: 4
Prep: 10
Cook: 10

    These supremely delicious pancakes, made with tofu, are packed full of flavour and crunch. Tofu is an important source of calcium, protein, iron and essential nutrients like magnesium and zinc for muscle and bone health.


    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


    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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