Crispy Vietnamese Pancakes With Tofu Recipe

Cooking Directions

• STEP 1.In a blender, combine rice flour, turmeric powder, coconut milk, and water to make the pancake batter.
• STEP 2.Heat vegetable oil in a non-stick skillet over medium heat.
• STEP 3.Pour a ladleful of the pancake batter into the skillet and swirl to coat the bottom.
• STEP 4.Cook for 2-3 minutes, or until the edges are crispy and golden.
• STEP 5.Place tofu, bean sprouts, and herbs on one half of the pancake.
• STEP 6.Fold the pancake in half to enclose the filling, then transfer to a serving plate.
• STEP 7.Repeat with the remaining batter and filling.
• STEP 8.Serve the crispy Vietnamese pancakes with a side of dipping sauce.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• Reheat the pancakes in a skillet over medium heat until warmed through.
• Serve with additional herbs and bean sprouts for added freshness.