Savory Tofu Banh Xeo Filled with Crunchy Veggies
ingredients:
- 1 block firm tofu, sliced into thin strips
- 1 cup rice flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 cup bean sprouts
- 1 small carrot, julienned
- 1/2 cucumber, julienned
- 2 tablespoons vegetable oil
- Fresh herbs (mint, basil, cilantro)
- Soy sauce or vegan fish sauce (for dipping)
directions:
1. In a bowl, whisk rice flour, coconut milk, water, turmeric, and salt until smooth.
2. Heat a non-stick skillet over medium heat. Add a small amount of oil and pour in a ladle of the batter, spreading it thinly to cover the pan.
3. Cook for 2 minutes, then add tofu strips, bean sprouts, and carrots on one side. Fold the pancake in half and cook until crispy.
4. Repeat with the remaining batter and fillings. Serve with fresh herbs and dipping sauce.
Recipe Information: Preparation Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Calories per Serving: 250 | Number of Servings: 4