Vegan Banh Xeo

Prep time: 2 hours

Cook time: 50 minutes

Total time:

Serves: 12 to 14 8-inch cakes

A classic with a twist: this vegan banh xeo is made with tofu instead of shrimp and pork. This flavorful crepe-like cake has a slight crisp on the outside and it’s served with a homemade sweet chili sauce. Perfect for brunch or a weeknight dinner!

Ingredients

Banh Xeo

1/4 cup mung beans
1 1/2 cups water
1/2 can of coconut milk (about 3/4 cup)
1 cup rice flour
1 tablespoon cornstarch
3/4 teaspoon kosher salt, more to taste
1/2 teaspoon turmeric
3/4 teaspoon ground coriander
1/2 teaspoon ground porcini mushroom powder
1/4 teaspoon garlic powder
2 scallions, sliced
1 12-ounce extra-firm tofu
olive oil for frying
1/2 large onion, sliced thinly
2 1/2 cups mung bean sprouts

Sweet Chili Sauce

1/2 cup sugar
1/2 cup water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 teaspoon soy sauce (use tamari if gluten free)
1/2 teaspoon salt
1/4 to 3/4 teaspoon red pepper flakes
1 clove garlic, minced

Optional Sides

fresh mint leaves
fresh cilantro

Instructions

View the full recipe at Healthy Nibbles & Bits →