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15 • minutes
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4 • serves
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Vietnamese Tofu Turmeric Pancakes

0/5 (1)


  • For the pancakes:
  • tick1 cup Chantal Organics Rice Flour
  • tick¾ can Chantal Organics Coconut Milk
  • tick1/4 cup iced water
  • tick½ tsp turmeric
  • tickA pinch of salt
  • ticksesame oil for frying (we love Olivado)
  • tick1 block organic tofu, sliced (we love Bean Supreme)
  • For the toppings:
  • tick1 head cos lettuce, shredded (we love The Fresh Grower)
  • tick1 carrot, julienned
  • tick2 spring onions, thinly sliced
  • tickA handful bean sprouts
  • tick1 red chili, thinly sliced
  • tickA handful of fresh mint & coriander (we love Superb Herb)
  • tickA handful roasted peanuts
  • tickDumpling sauce (we love Lee Kum Kee)
  • tickSriracha


  • Step 1.

    Combine all of the pancake ingredients and whisk until smooth. Set aside.

  • Step 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.

  • Step 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.

  • Step 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!

Chantal Organics Products used

Coconut Milk
White Rice Flour

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