Banh Xeo Vietnamese Bean Sprout Pancake

• water packed extra firm tofu, well drained↗4 ounces
• small onion↗1

  small

• large button mushrooms↗3

  large

• bean sprouts4 ounces
• peanut oil1 tablespoon
• rice flour↗1⁄2 cup
• turmeric↗1

  pinch

• water↗2 tablespoons
• coconut milk↗1 tablespoon
• Garnishs
• lettuce leaf↗
• spearmint, leaves↗
• Thai sweet chili sauce

Step-by-step instructions

1. 1

   Use the peanut oil or other neutral tasting oil.

2. 2

   Press the tofu to remove as much water as possible.

3. 3

   Peel and slice onions.

4. 4

   Slice the mushrooms. Wash sprouts and set aside to drain.

5. 5

   The tofu should be 1/4 inch square and 2 inches long when you slice it.

6. 6

   Now heat oil over high heat and place the mushroom, tofu and onion in a single layer on bottom of pan. Saute over high heat until vegetables are browned on bottom.

7. 7

   Whisk flour, turmeric, water and milk to form thin batter. When tofu is ready add batter to pan slowly. You don't want the veggies to float to the edges. And tilt carefully to distribute batter evenly.

8. 8

   Cook for 2 to 3 minutes. Place sprouts on 1/2 pancake and cook for two or three more minutes until you see the underside of pancake is golden and crispy when you check edges.

9. 9

   Fold pancake over sprouts and slide onto serving plate.

10. 10

    Make sure each person gets lettuce and mint leaves. TO eat cut off pieces [bite size]and wrap in lettuce leaf with mint and a bit of chili sauce.

11. 11

    Do not depend on the time. Use desired results to tell you when the next step or when it is done.