Vegan Bánh Xèo-vietnamese crepes with tofu

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

subheading: Crepes:

¾ cup white rice flour

2 tbsp tapioca starch

¼ tsp salt

¼ tsp sugar

⅛ tsp turmeric

⅓ cup coconut milk

½ cup water

¼ cup chopped green onions

subheading: Filling:

1 tbsp oil

1 small block of tofu cut into thin strips

5 to 6 cremini mushrooms or white button mushrooms, sliced

1 small carrot cut into thin matchsticks

1 cup mung bean sprouts

subheading: Dipping Sauce:

3 tbsp water

1 tbsp vegan fish sauce

1 tbsp sugar or maple syrup

1 tsp lime juice

½ clove of garlic finely minced

¼ Thai chili finely chopped

Directions at fullofplants.com

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