Savory Vietnamese Mushroom and Tofu Bánh Xèo
Bánh Xèo is a traditional crispy Vietnamese pancake that can be adapted for various fillings. This version uses mushrooms and tofu for a savory, plant-based alternative. Perfect for a healthy meal that captures the essence of Vietnamese cuisine with a touch of freshness.
Ingredients
- 3/4 cup rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon ground turmeric
- 1 1/4 cups coconut milk
- 1/4 teaspoon salt
- 1/4 cup water
- 200 g firm tofu, cubed
- 200 g shiitake mushrooms, sliced
- 2 tablespoons vegetable oil
- 1 teaspoon soy sauce
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- Flaky sea salt, to taste
- Olive oil, for drizzling
Method
- In a large bowl, whisk together rice flour, cornstarch, turmeric, coconut milk, salt, and water until smooth. Let the batter rest for 20 minutes.
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and sauté until golden brown, about 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add another tablespoon of oil. Sauté the garlic until fragrant, then add shiitake mushrooms and soy sauce. Cook until mushrooms are tender, about 4 minutes. Remove from heat and set aside.
- Wipe the skillet clean. Pour a thin layer of batter into the skillet, swirling to cover the bottom. Cook until edges begin to crisp, about 3 minutes.
- Add a portion of tofu, mushrooms, bean sprouts, mint, and cilantro to one side of the pancake. Fold the pancake over and cook for another 2 minutes. Repeat with remaining batter and filling.
- Serve immediately with flaky sea salt and a drizzle of olive oil for garnish.