🇻🇳 Vietnamese

Tofu Banh Xeo

Name: Tofu Banh Xeo
Prep time: 18 min
Cook time: 7 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 1 tsp White Pepper; 500 g Tofu; 200 ml Coconut Milk; 200 g Bean Sprouts; 150 g Breadcrumbs; 200 g Rice Flour

🇻🇳 Vietnamese

Sizzling turmeric crepes stuffed with tofu and sprouts — banh xeo, wrapped in herbs. About 25 minutes from fridge to table.

Prep 18 min Cook 7 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
White Pepper1 tsp
Tofu500 g
Coconut Milk200 ml
Bean Sprouts200 g
Breadcrumbs150 g
Rice Flour200 g

Optional extras

Mint Leaveshandful, to finish

Instructions

1
Pat the tofu dry and season with the white pepper and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the tofu in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with thai basil scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: How to make Vietnamese pancake tofu mix vegetables shrimp garlic sauce/Cách làm bánh xèo pha bỏ Gòn · on YouTube