Vegan Tofu-Stuffed Bánh Xèo (Vietnamese Crepes)

tastingtable.com

Cat Girl

subheading: For the dipping sauce:

¼ cup soy sauce

2 tablespoons lime juice

3 teaspoons sugar

2 tablespoons water

1 clove garlic, minced

1 long red chili, finely chopped

subheading: For the crepes:

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

subheading: For the filling:

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

subheading: For the Garnish:

1 cup mint leaves

1 cup basil leaves

4 lettuce leaves

Directions at tastingtable.com

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