Vietnamese tofu pancakes
Prep
10 min
Cook
10 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
10 min
Serves
4
Skill
These supremely delicious pancakes, made with tofu, are packed full of flavour and crunch. Tofu is an excellent source of calcium, protein, iron and essential nutrients like magnesium and zinc for muscle and bone health.
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
- 1 block tofu, sliced
- 1 head cos lettuce, shredded
- 1 carrot, julienned
- 2 spring onions, thinly sliced
- A handful bean sprouts
- 1 red chili, thinly sliced
- A handful of fresh mint & coriander
- A handful roasted peanuts
- Dumpling sauce
Nutrition per serving
1920 kJ
energy kj
25 g
protein
7 g
saturated fat
5 g
dietary fibre
35 g
carbohydrate
6 g
sugars
280 mg
sodium
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!
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
- 1 block tofu, sliced
- 1 head cos lettuce, shredded
- 1 carrot, julienned
- 2 spring onions, thinly sliced
- A handful bean sprouts
- 1 red chili, thinly sliced
- A handful of fresh mint & coriander
- A handful roasted peanuts
- Dumpling sauce
Nutrition per serving
1920 kJ
energy kj
25 g
protein
7 g
saturated fat
5 g
dietary fibre
35 g
carbohydrate
6 g
sugars
280 mg
sodium
- 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!