Vietnamese Tofu Turmeric Pancakes

by Fresh Factory

​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.


​For the pancakes:

  • 1 cup rice flour
  • ¾ can Chantal Organics Coconut Milk
  • 1/4 cup iced water
  • ½ tsp Chantal Organics Turmeric Powder
  • A pinch of Chantal Naturals Sea Salt Fine
  • Chantal Organics Sesame Oil for frying
  • 1 block organic tofu, sliced (we love Bean Supreme)

For the toppings:

  • 1 head cos Lettuce, shredded (we love The Fresh Grower)
  • 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)



​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!

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