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Crispy Vietnamese pancakes with tofu recipe
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Delicious plant-based Thai and Vietnamese tofu pancakes, ideal for a light and satisfying meal.
Ingredients:
  • 175g (1 cup) rice flour
  • 20.00 gm cornflour
  • 1 tsp ground turmeric
  • 270ml can coconut milk
  • 80ml (1 ⁄3 cup) sweet chilli sauce
  • 60ml (1 ⁄4 cup) fresh lime juice
  • 10.60 gm gluten-free soy sauce
  • 200g packet marinated tofu (such as Thaiflavoured), cut into 1cm-thick slices
  • 2 green shallots, thinly sliced
  • 260g (2 cups) bean sprouts
  • 200g (2 cups) finely shredded red cabbage
  • 2 carrots, peeled, shredded
  • Butter lettuce leaves, to serve
  • 1 bunch fresh coriander, leaves picked
  • 1 bunch fresh Vietnamese mint or fresh mint, leaves picked
Instructions:
  • In a bowl, mix together rice flour, cornflour, and turmeric. Add coconut milk and 375ml (11 ⁄2 cups) water. Whisk until smooth. Cover and let it rest for at least 1 hour at room temperature or overnight in the fridge.
  • Mix together the sweet chili sauce, lime juice, and soy sauce in a small bowl.
  • Oil a 20cm non-stick frying pan and heat over medium-high heat. Brown the tofu for 1-2 minutes per side. Let it cool slightly on a plate, then slice into thin strips. Wipe the pan clean.
  • Grease the pan with oil over medium heat. Mix shallot into the pancake batter. Pour 1 ⁄3 cup of batter into the pan, swirl to cover evenly. Cover and cook for 2 minutes. Add tofu, bean sprouts, cabbage, and carrot on top. Cook for 3 more minutes until crispy. Fold pancake over the filling and transfer to a plate. Repeat with remaining batter and filling to make 8 pancakes, stirring the batter between batches.
  • Garnish with fresh lettuce leaves, coriander, and mint. Serve the dipping sauce on the side.

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