Crispy Turmeric Tofu Pancakes — Banh Xeo Chay
Saigon chay crispy turmeric-coconut rice flour pancakes folded over a filling of pan-fried tofu, mushroom, and bean sprouts, served with rice paper, lettuce, perilla, mint, and a vegetarian peanut-soy dipping sauce for wrapping.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot and garlic. Slice yellow onion paper-thin, chillies into rings, scallion thin. Toss tofu batons and shiitake halves with soy sauce, mushroom seasoning, and white pepper; set aside 5 minutes. Whisk rice flour, cornstarch, turmeric, salt, coconut milk, cold water, and scallion until smooth; rest 15 minutes. Whisk peanut butter, hoisin, hot water, and half the chilli rings until creamy. Pick herb leaves and tear lettuce.
Saute
Heat 2 tbsp oil in a wok over medium-high 1 minute. Add shallot and garlic, cook 30 seconds until fragrant. Add tofu, shiitake, and onion; saute 4 minutes until tofu is golden and shiitake deeply softened.
Build
Heat 1/4 cup oil in a wide skillet over medium-high 90 seconds until shimmering. Ladle batter to coat the pan thinly, cook 4 minutes until edges crisp to lacy gold and underside crackles deep mahogany. Repeat with remaining batter to make 2 pancakes.
Wrap
Spoon tofu mixture and bean sprouts onto one half of each pancake off the heat. Fold pancake over with a spatula like an omelette and slide onto a plate.
Plate
Set pancakes on a platter. Lay rice paper, lettuce, perilla, and mint at the edge. Serve peanut-hoisin sauce alongside for wrapping each pancake bite in lettuce and dipping at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.