Ingredients
- For the pancake
-
250 grams
white rice flour
-
50 grams
glutinous rice flour
-
400 milliliters
coconut cream
-
3/4 cup
filtered water
-
2 teaspoons
ground turmeric
-
1 teaspoon
salt
-
1 teaspoon
vegetable stock powder (see note)
-
1
brown onion, finely sliced
-
100 grams
baked tofu cubes
-
2
carrots, julienned
-
2
cos lettuce
-
Mint, to serve
- For the dressing
-
1
lemon, juiced
-
1
lime, juiced
-
1 tablespoon
gluten-free soy sauce
-
1 teaspoon
coconut sugar
-
1 teaspoon
rice wine vinegar
Directions
-
Combine all dressing ingredients in a bowl and stir to combine. Adjust flavours to taste.
-
Add flour through to stock powder into a bowl and whisk until combined.
-
Heat some oil in a cast iron pan and when hot, add some of the onion and tofu, and stir fry until onion starts to brown.
-
Keep the pan on a high heat and pour a large ladle of the pancake mixture into the pan. Let it cook for around 3 minutes then add some of the carrot on one half.
-
Check the edges can come away from the pan cleanly and gently lift the side without carrots away from the pan and onto the carrots. Let cook a minute longer before transferring to a plate.
-
Enjoy with dressing, fried shallots, mint and lettuce.
-
NOTE: I make my own vegetable stock powder from 2 tbsp mushroom powder mixed with 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp cracked pepper and 1/2 tsp celery seeds.
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