Vietnamese tofu pancakes

Vegetarian
Vietnamese tofu pancakes

Prep

10 min

Cook

10 min

Serves

4

Skill

Dairy and Lactose FreeTofuMainsBreakfastLunchboxBrunchGood Source of ProteinGood Source of CalciumLow in SugarLow in Sodium

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

Nutrition per serving

Weight, measurement and temperature conversions
1920 kJ

energy kj

25 g

protein

7 g

saturated fat

5 g

dietary fibre

35 g

carbohydrate

6 g

sugars

280 mg

sodium