Vietnamese Tofu Turmeric Pancakes
Fans of healthy Asian Cuisine will love these colourful Vietnamese pancakes stuffed with tofu, vegetables and herbs. They are easy to make and vegan
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Cooking tools:
- Skillet
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Ladle
- Chef's knife
- Cutting board
- Stove
- Plate
Ingredients
- 1 cup Chantal Organics Rice Flour
- ¾ can Chantal Organics Coconut Milk
- 1/4 cup iced water
- ½ tsp turmeric
- A pinch of salt
- sesame oil for frying (we love Olivado)
- 1 block organic tofu, sliced (we love Bean Supreme)
- 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
- Dumpling sauce (we love Lee Kum Kee)
- Sriracha
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