Recipe by FRESH

Link to video HERE

Print recipe HERE

Vietnamese Tofu Turmeric Pancakes

Fans of healthy Asian Cuisine will love these colourful Vietnamese pancakes stuffed with tofu, vegetables and herbs. They are easy to make and vegan friendly.

Prep Time: 10 minutes
Cook Time: 15 minutes

Serves 4


For the pancakes:

1 cup rice flour

¾ can coconut milk

1/4 cup iced water

½ tsp turmeric

A pinch of salt

sesame oil for frying

1 block organic tofu, sliced

For the toppings:

1 head FRESH GROWER BABY COS Lettuce, shredded

1 carrot, julienned

2 spring onions, thinly sliced

A handful bean sprouts

1 red chili, thinly sliced

A handful of fresh mint & coriander

A handful roasted peanuts

Dumpling sauce:



  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!