Recipe: Vietnamese Tofu Turmeric Pancakes00:58|BRANDED
Fans of healthy Asian Cuisine will love these colourful Vietnamese pancakes stuffed with tofu, vegetables and herbs. They are easy to make and vegan friendly. INGREDIENTS: For the pancakes - 1 cup rice flour - ¾ can coconut milk (we love Chantal Organics) - 1/4 cup iced water - ½ tsp turmeric - a pinch of salt - sesame oil for frying (we love Olivado) - 1 block organic tofu, sliced For the toppings - 1 head cos lettuce, shredded (we love The Fresh Grower sweet petite cos) - 1 carrot, julienned - 2 spring onions, thinly sliced - a handful bean sprouts - 1 red chili, thinly sliced - a handful of fresh mint & coriander (we love Superb Herb) - a handful roasted peanuts (we love Alison's Pantry) - Dumpling sauce (we love Lee Kum Kee) - Sriracha METHOD: 1. Combine all of the pancake ingredients and whisk until smooth. Set aside. 2. In a large fry pan over a high heat, fry the tofu, 2 or 3 slices at a time in a little sesame oil until golden on both sides. 3. Pour a ladle of batter around the tofu and continue to cook until the batter is cooked through. No flipping necessary. Transfer to a plate. 4. On one half of the pancake, top with all of the toppings and a drizzle of sriracha and dumpling sauce. Fold in half and serve warm! This recipe is brought to you by fresh.co.nz.