- 1 1/2 Tbs hoisin sauce
- 1 Tbs low-sodium soy sauce
- 1 Tbs crushed roasted peanuts
- 1 1/2 tsp ketchup
- 1/2 tsp rice vinegar
- 1/4 tsp chile-garlic sauce
- 1/2 cup brown rice flour
- 2 Tbs cornstarch
- 2 Tbs cake flour
- 2 green onions, sliced ( 1/4 cup), divided
- 4 tsp toasted sesame oil
- 4 oz. soft tofu, sliced, drained and thinly
- 1 cup mushrooms, sliced
- 2 large eggs, beaten
- 1 cup bean sprouts
- 1/2 cup watercress, fresh, chopped
- 1/2 cup mint, fresh, chopped
- 1/2 cup Thai, chopped or sweet basil leaves
DirectionsTo make Sauce: Whisk together all ingredients with 1 Tbs.
water in bowl.
To make Pancakes: Whisk together rice flour, cornstarch, and cake flour in bowl.
Whisk in 1 cup water until batter is smooth.
Stir in 2 Tbs.
Heat 2 tsp.
oil in 10-inch nonstick skillet over medium-high heat.
Add 3/4 cup batter, and tilt skillet to completely coat pan bottom with batter.
Reduce heat to medium-low.
Arrange 2 oz.
tofu and 1/2 cup mushrooms atop Pancake, and drizzle with 1/4 cup beaten egg.
Cover skillet, and cook 5 minutes.
Uncover skillet, and scatter 1/2 cup bean sprouts over egg mixture.
Cook 3 minutes more, or until bottom, when gently lifted, is golden and crispy.
Scatter 1/4 cup watercress, 1/4 cup mint, 1/4 cup basil, and 1 Tbs.
green onions over bean sprouts.
Fold Pancake in half, like an omelet, and slide onto plate.
Repeat with remaining ingredients to make another Pancake.
Serve Sauce on side.