Vegan Bánh Xèo

Whisk together the dry ingredients. In a large mixing bowl, whisk together the white rice flour, cornstarch, all-purpose flour, salt, sugar, and turmeric. A quick tip: you can add a pinch of mushroom seasoning or MSG to enhance the overall flavor.
Add the wet ingredients. Pour in the coconut milk and water. Add the chopped green onions.
Whisk until combined. Next, whisk until you get a smooth batter. Cover and let the batter rest for at least 15 minutes.

Fry the tofu. Heat two tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the sliced tofu and pan-fry for 10-15 minutes, flipping the tofu from time to time until golden brown on each side. Transfer the tofu to a plate lined with kitchen paper towels to remove the excess oil and set aside.
Sauté the vegetables. Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the carrot matchsticks and sliced mushrooms. Season with a pinch of salt and ground black pepper. Sauté for 5-7 minutes or until the carrots are tender but still slightly crunchy.
Add the tofu. Next, add the tofu and cook for one more minute. Set the filling aside.

Heat the oil. Heat a tablespoon of oil in a non-stick skillet or wok over medium heat. Use a kitchen paper towel to spread the oil evenly.
Pour in the batter. Pour about 3/4 cup (or less if using a small pan) of the batter into the skillet and quickly tilt to spread it into an even thin layer. Cook for 2 minutes.
Top with the filling. Top one-half of the crêpe with some of the cooked mushrooms, tofu, carrots, and a handful of bean sprouts. Do not go overboard with the amount of filling.
Cook until golden brown. Cook the crêpe uncovered for another 3-5 minutes or until it is golden brown and crispy.
Fold it in half. Using a spatula, fold the bánh xèo in half, covering the halve containing the filling. Transfer to a serving plate and repeat with the remaining batter and filling.
To serve: Take a small piece of bánh xèo (the crêpe and some of the filling) and wrap it in a leaf of lettuce with a few fresh herbs such as Thai basil, perilla leaves, and/or cilantro. Then, dip it into the sauce and enjoy!
This dish is best served immediately while it's still crispy. You can store the batter for up to 2 days in the refrigerator, but it's best to cook the crêpes just before serving.

Add the fish sauce and sugar to a small bowl and stir to combine. Next, add the chopped garlic and chili to the bowl. Pour in the water and lime juice and stir again until the sugar has completely dissolved. At this point, you can taste it and adjust the sweetness and saltiness to your liking.