Pan-Fried Turmeric Tofu Banh Xeo with Bean Sprouts and Herbs

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Golden pan-fried Vietnamese crepes infused with earthy turmeric, filled with crispy tofu, bean sprouts, and fresh herbs for a vibrant vegetarian meal. This vietnamese-inspired vegetarian (vegetarian) ready in about 40 minutes pairs rice flour, turmeric powder, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1 cup rice flour, 1 tsp turmeric powder, 1 1/4 cups coconut milk, 1/2 cup water, and 1/2 tsp salt until smooth batter forms; set aside for 15 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add the 8 oz cubed firm tofu and fry for 6-7 minutes, turning occasionally until golden brown and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 1 tbsp vegetable oil. Pour about 1/3 cup batter into the pan, tilting to spread thinly and evenly. Immediately scatter a handful of crispy tofu cubes, 1/4 cup bean sprouts, and 1 sliced green onion over half of the crepe.
  4. Step 4: Cover the skillet with a lid and cook for 3-4 minutes until edges are crisp and the crepe is cooked through. Fold the crepe in half and slide onto a plate.
  5. Step 5: Repeat with remaining batter and fillings to make 3 more crepes.
  6. Step 6: Serve hot with 8 fresh lettuce leaves, 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro leaves, and Nuoc Cham dipping sauce for wrapping and dipping.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Turmeric Tofu Banh Xeo with Bean Sprouts and Herbs take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Turmeric Tofu Banh Xeo with Bean Sprouts and Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice flour from drying out.

Can I substitute ingredients in Pan-Fried Turmeric Tofu Banh Xeo with Bean Sprouts and Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Turmeric Tofu Banh Xeo with Bean Sprouts and Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Fried Turmeric Tofu Banh Xeo with Bean Sprouts and Herbs vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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