Winter is hard. The ebb and flow of cold/rain/snow/ice/sun over the months feels ever more trying this time of year. The only reliability is that it’s consistently inconsistent. Spring is so close (a record high of 15°C yesterday), yet still far away enough that the winter drudgery carries on. I thought a little light would be welcoming to all of us right about now. So I’m offering that in the form for sunhine-y crepes.
We ate this 3 times last week, enjoying the crunch, freshness of the herbs and sprouts, the pungent spiciness of the tofu, and the sweetness of the crepes. All together, they make for a very balanced and satisfying meal. If you’re not into tofu, you could also sub-in ground chicken. Whatever your preference, I hope they bring a little light into your life.
Sending you lots of goodness, friends.
If you make this, be sure to tag me @80twentyfood or #80twentyfood on Instagram. I’d love to see your sunshine.
Coconut Turmeric Crepes with Lemongrass Tofu (print here)
Serves: 2, but with extra tofu.
Notes: The crepe recipe can be doubled to serve more, but I’d recommend making the crepes fresh as you need them if you have leftover tofu you want to serve in the same way.
I admit that I am lazy when it comes to certain things and I buy frozen, chopped lemongrass to keep in my freezer at all times. This is what I used to test this recipe, though my guess is that 1 tablespoon of frozen, chopped lemongrass would be equivalent 1-2 stalks of minced, fresh lemongrass.
I’m sure you could sub ground chicken for the tofu with equally great success.
Coconut Turmeric Crepes
1 cup rice flour
1 tsp ground turmeric
½ tsp salt
¼ cup unsweetened, shredded coconut
2 cups water
Coconut oil for cooking
Whisk dry ingredients together.
Whisk in water and egg until smooth. Set aside to rest for one hour.
Once rested, heat ½ teaspoon coconut oil in a crepe pan or shallow skillet over medium high heat. Ladle ? cup batter into the centre of the pan, swirling to spread it into a thin circle. Cook until the underside of the crepe is browned and crisp (about 2 mins). Gently flip and cook for 30 seconds more. Set aside and keep warm.
1 pkg extra-firm tofu, drained and patted dry
1 tbsp coconut oil
1 Thai red chili, sliced
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp chopped lemongrass* See note
1 tbsp coconut sugar
1 tbsp fish sauce (Here is a vegan recipe if you don’t want to use traditional fish sauce.)
1 scallion, thinly sliced
Crumble tofu by hand into small crumbles.
In a large skillet, heat oil over medium high heat. Saute tofu for about a minute then add in chili, garlic, ginger, lemongrass, and sugar. Continue sauteeing until ingredients are combined and tofu is heated through (2-3 minutes).
Add in fish sauce and mix into tofu.
Remove from heat and toss in sliced scallion.
Mung bean sprouts, rinsed and patted dry
Fresh basil leaves, If you can get your hands on cinnamon basil you won’t be disappointed
Fresh mint leaves
Lime wedges, for serving (optional)
Thai Dipping Sauce recipe can be found here.
Spoon tofu into crepe and top with fresh mung bean sprouts, basil, and mint. Serve with lime wedges and Thai dipping sauce for either pouring over top (fork and knife-style) or dipping.