Vietnamese Pancake - Tofu Recipe
Make Vietnamese Pancake - Tofu Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Filling
Dipping Sauce
Method
Prepare the Batter
- 1
Mix the Dry Ingredients
In a mixing bowl, combine rice flour, cornstarch, turmeric powder, and salt. Whisk until well blended.
- 2
Add Water
Gradually add water to the dry mixture while whisking to form a smooth batter. Set aside for 30 minutes to rest.
Prepare the Filling
- 3
Prepare Tofu
Drain the tofu and press it to remove excess moisture. Cut it into small cubes.
- 4
Prepare Vegetables
Chop the green onions finely and slice the mushrooms. In a pan, heat 1 tablespoon of vegetable oil over medium heat.
- 5
Sauté the Filling
Add the tofu cubes and mushrooms to the pan. Sauté for about 5 minutes until they start to brown. Add the bean sprouts and green onions, stir well, and cook for an additional 2-3 minutes. Remove from heat and set aside.
Cook the Pancakes
- 6
Heat the Pan
In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat.
- 7
Pour Batter
Once the oil is hot, pour a ladleful of batter into the skillet, swirling it to cover the bottom evenly.
- 8
Add Filling
After about 2-3 minutes, when the edges start to lift and the bottom is golden brown, add a portion of the tofu filling on one half of the pancake.
- 9
Fold and Cook
Fold the pancake over the filling and cook for another minute, then flip and cook for another 1-2 minutes until both sides are golden and crispy.
- 10
Repeat
Repeat the process with the remaining batter and filling, adding more oil to the pan as needed.
Prepare the Dipping Sauce
- 11
Mix Ingredients
In a small bowl, combine soy sauce, lime juice, chili sauce, and sugar. Stir until the sugar is dissolved.
