Vietnamese Pancake - Tofu Recipe
Make Vietnamese Pancake - Tofu Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter
Filling
Dipping Sauce
Method
Batter Preparation
- 1
Mix the Batter
In a mixing bowl, combine the rice flour, turmeric powder, salt, and water. Whisk until smooth and let it rest for about 30 minutes.
Filling Preparation
- 2
Prepare the Filling
Crumble the firm tofu into small pieces. Chop the green onions and slice the mushrooms. In a pan, heat 1 tablespoon of vegetable oil over medium heat, then add the tofu, mushrooms, and green onions. Stir-fry for about 5-7 minutes until the mushrooms are tender. Add the bean sprouts and cook for another 2 minutes, then remove from heat.
Cooking Pancakes
- 3
Cook the Pancakes
In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Pour in enough batter to cover the bottom of the skillet. Cook for about 2-3 minutes until the edges start to crisp. Add a portion of the filling to one half of the pancake and fold the other half over. Cook for another 2 minutes until golden brown. Repeat with remaining batter and filling.
Dipping Sauce Preparation
- 4
Make the Dipping Sauce
In a small bowl, whisk together soy sauce, lime juice, chili garlic sauce, and sugar until well combined. Adjust seasoning to taste.
