Tofu With Eggplant (Aubergine) and Peppers
Vegetarian Vietnamese Crispy Pancakes Recipe #143346
What can you say - this is sublime!
by Wendys Kitchen
40 min | 10 min prep
SERVES 4 -6
350 g rice flour
1/2 teaspoon ground turmeric
1 pinch salt
1 teaspoon sugar
750 ml coconut milk
2 teaspoons sunflower oil, plus extra to grease pan
250 ml water, plus a little more if required to make batter smooth
2 teaspoons sesame oil
200 g firm tofu, drained and diced
1 teaspoon finely grated ginger
2 garlic cloves, crushed
100 g bamboo shoots, rinsed
1 bunch spring onion, chopped
1 white onion, thinly sliced
150 g shaved fresh coconut
1 teaspoon sesame seed
8 iceberg lettuce
1/2 bunch Thai basil, leaves picked
1/2 bunch vietnamese mint, leaves picked
2 limes, quartered
To make the filling, heat the sesame oil in a wok and stir-fry the tofu until golden. Set aside.
Stir-fry the ginger, garlic, bamboo shoots, spring onions and onion for 2-3 minutes or until just tender.
Season with salt and add the shaved coconut and stir to combine.
Remove from the heat, set aside and keep warm.
To make the batter, sift the rice flour, turmeric, salt and sugar into a mixing bowl.
Stir in the coconut milk, sunflower oil and water until well combined and the batter is smooth with the consistency of pouring cream.
Heat a large, non-stick frying pan over a medium to high heat, and lightly grease with a little sunflower oil.
Pour in enough batter to cover the pan and swirl around to make a thin crêpe. Cook on one side only for 3-5 minutes or until golden and crisp.
Make, fill and eat pancakes one at a time. Fill the crêpe and fold over, then transfer to a serving platter.
Serve the herbs and lettuce on a separate plate. Wrap portions of the crêpe and some herbs in the lettuce lie san choy bau. Add a squeeze of lime. Then repeat until all the crêpe batter has been used.