Vegetarian Tofu Banh Xeo

Ingredients - Serves 4

• Mint leaves - To serve
• Lettuce leaves - To serve
• Vegetable oil - 2 tablespoons
• Spring onions - 1/2 cup, chopped
• Bean sprouts - 1 cup
• Mushrooms - 1 cup, sliced
• Firm tofu - 200 grams, cubed
• Water - 1 cup
• Coconut milk - 1 cup
• Salt - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Rice flour - 1 cup

Let's Get Started

1. In a bowl, mix the rice flour, turmeric powder, salt, coconut milk, and water. Let the batter rest for 15 minutes.
2. Heat 1 tablespoon of oil in a pan over medium heat. Add the tofu and cook until golden brown. Remove from the pan and set aside.
3. In the same pan, add the mushrooms and cook until soft. Add the bean sprouts and spring onions and cook for another 2 minutes.
4. Pour a ladle of batter into the pan and swirl to cover the bottom. Cook until the edges start to lift from the pan, about 2-3 minutes.
5. Place the tofu and vegetable mixture on one half of the pancake. Fold the other half over the filling and press down gently with a spatula.
6. Cook for another 2 minutes, then flip and cook for 2 more minutes on the other side.
7. Repeat with the remaining batter and filling.
8. Serve the pancakes with lettuce and mint leaves.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Calories: 250
• Fat: 10g
• Carbs: 30g
• Protein: 12g
• Sodium: 500mg
• Sugar: 3g