Tofu Banh Xeo (Vietnamese Sizzling Crepe)

🛒 Ingredients

• Rice flour 100 g · 360 kcal
• Light coconut milk 100 g · 100 kcal
• Water 150 g · 0 kcal
• Turmeric powder 5 g · 15 kcal
• Green onion 10 g · 3 kcal
• Firm tofu 200 g · 160 kcal
• Bean sprouts 100 g · 30 kcal
• Yellow onion 50 g · 20 kcal
• Oyster mushrooms 50 g · 15 kcal
• Gluten-free soy sauce 15 g · 10 kcal
• Lime juice 10 g · 3 kcal
• Granulated sugar 5 g · 20 kcal
• Garlic 5 g · 7 kcal
• Red chili 2 g · 1 kcal
• Water (for dipping sauce) 15 g · 0 kcal
• Lettuce leaves 50 g · 8 kcal
• Fresh herbs (mint, cilantro, perilla) 10 g · 5 kcal
• Vegetable oil 20 g · 180 kcal

👨‍🍳 Instructions

1. Press firm tofu for at least 20 minutes to remove excess water, then cut into small cubes. Slice yellow onion and oyster mushrooms; set aside.
2. For the batter, whisk together rice flour, coconut milk, 150ml water, turmeric powder, and half of the sliced green onion until smooth. Let the batter rest for 15-20 minutes.
3. Prepare the dipping sauce by combining gluten-free soy sauce, lime juice, granulated sugar, 15ml water, minced garlic, and sliced red chili. Stir until sugar dissolves.
4. Heat a large non-stick pan with a tablespoon of vegetable oil over medium-high heat. Add half of the tofu, onion, and mushrooms; stir-fry for 2-3 minutes until lightly browned.
5. Spread the filling evenly on one side of the pan. Pour half of the batter over the filling and tilt the pan to coat the bottom. Add half of the bean sprouts over the batter.
6. Cover and cook for 5-7 minutes until the crepe edges are crispy and golden. Uncover, fold the crepe in half over the filling, and slide it onto a plate.
7. Repeat with the remaining ingredients to make a second pancake. Serve the Tofu Banh Xeo immediately with fresh lettuce, herbs, and the dipping sauce.