These savory pancakes filled with crispy tofu and vegetables are a fun and interactive meal, perfect for a weekend brunch or dinner party. They are sure to impress your guests!
Ready in 60 minutes · serves 4 · 400 calories per serving · vietnamese cuisine.
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
1 cuprice flour
1 teaspoonturmeric powder
1 cupcoconut milk
14 ouncestofu
1 cupbean sprouts
1/2 cupgreen onions
1/4 cupvegetable oil
2 leaveslettuce
1/2 cupnuoc cham (dipping sauce)
Instructions
01
In a bowl, combine rice flour, turmeric, and coconut milk to form a batter.
02
Press and cube the tofu, then fry in a skillet until golden and crispy.
03
Create pancakes in a nonstick skillet with oil, adding a scoop of batter, tofu, bean sprouts, and green onions.
04
Cook until edges are crispy, then fold and serve wrapped in lettuce with nuoc cham.
