Vegan Tofu-Stuffed Bánh Xèo (Vietnamese Crepes) Recipe
Prep Time:
50 minutes
Cook Time:
40 minutes
Servings:
4 servings
Ingredients
  • ¼ cup soy sauce
  • 2 tablespoons lime juice
  • 3 teaspoons sugar
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1 long red chili, finely chopped
  • 1 cup rice flour
  • 2 tablespoons cornstarch
  • ¾ teaspoon ground turmeric
  • ½ teaspoon salt
  • ¾ cup coconut milk
  • ¾ cup water
  • 3 scallions, finely chopped
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1 garlic clove, minced
  • 1 brown onion, sliced
  • 1 pound firm tofu, cubed
  • ½ pound brown mushrooms, sliced
  • 2 carrots, julienned
  • 1 ¼ cup bean sprouts‌
  • 1 cup mint leaves
  • 1 cup basil leaves
  • 4 lettuce leaves
Directions
  1. In a small bowl, combine the soy sauce, lime juice, sugar, water, 1 minced garlic clove, and chopped red chili.
  2. Stir until the sugar is dissolved and the sauce is well mixed then set aside.
  3. In a large mixing bowl, whisk together the rice flour, cornstarch, ground turmeric, and salt.
  4. Gradually add the coconut milk and water to the dry ingredients while whisking, until you have a smooth batter.
  5. Stir in the chopped scallions and let the batter rest for about 30 minutes to allow the flavors to meld.
  6. Heat 1 tablespoon of vegetable oil in a large pan over medium heat.
  7. Add 1 minced garlic clove, the onion, cubed tofu, and sliced brown mushrooms to the pan.
  8. Cook for 5 to 7 minutes, stirring occasionally until the tofu is lightly browned and the mushrooms are tender.
  9. Remove the mixture from the pan and set it aside on a plate.
  10. Place a clean large pan over medium-high heat.
  11. Add a bit of vegetable oil, swirling to coat the pan.
  12. Whisk the crepe batter again as the rice flour will have settled on the bottom of the bowl.
  13. Pour a ladleful of batter into the pan and swirl it around to coat the bottom evenly.
  14. Cook the crepe for 3 to 5 minutes until it is crispy and golden brown in color.
  15. Spoon a generous amount of tofu and vegetable filling onto one side of the crepe.
  16. Top with julienned carrots and bean sprouts.
  17. Fold the other side of the crepe over the filling to create a half-moon shape, then cook for 1 more minute so the carrots and bean sprouts warm through.
  18. Carefully transfer the bánh xèo to a serving plate.
  19. Repeat the process with the remaining batter and filling until all the crepes are cooked and filled.
  20. Serve the bánh xèo with a side of mint leaves, basil leaves, lettuce leaves, and the prepared dipping sauce.