Vietnamese Pancake with Tofu and Vegetables
Ingredients
Batter
- 0.5 cup rice flour
- 150 ml coconut milk
- 0.5 cup water
- quarter teaspoon turmeric
- chopped scallions
Filling
- half a chopped onion
- 200g cubed tofu
- 3 slices shiitake mushrooms
- bean sprouts
Preparation
Mix 0.5 cup rice flour, 150 ml coconut milk, 0.5 cup water, quarter teaspoon turmeric, and chopped scallions; let rest for at least 30 minutes.
In a pan, fry half a chopped onion, 200g cubed tofu, and 3 slices of shiitake mushrooms.
In the same pan, ladle the batter and swirl to ensure an even coat.
Add bean sprouts, cover, and cook for two to three minutes.
Remove the lid, keep on heat until crispy, fold once done, and serve with lettuce, Vietnamese basil, mint, ribboned carrots, and your choice of dipping sauce.
