Vietnamese Tofu Turmeric Pancakes

Serves: 4
Prep time: 10 mins
Cooking time: 15 mins


For the pancakes:

  • 1 cup rice flour
  • ¾ can coconut milk (we love Chantal Organics)
  • 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)

For the toppings:

  • 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 (we love Alison’s Pantry)
  • Dumpling sauce (we love Lee Kum Kee)



  1. Combine all of the pancake ingredients and whisk until smooth. Set aside.
  2. In a large fry pan over a high heat, fry the tofu. 2 or 3 slices at a time in a little sesame oil until golden on both sides.
  3. Pour a ladle of batter around the tofu and continue to cook until the batter is cooked through.No flipping necessary. Transfer to a plate.
  4. On one half of the pancake, top with all of the toppings and a drizzle of sriracha and dumpling sauce. Fold in half and serve warm!
Tofu recipes