Mix the flour and the salt together and add enough water to make a stiff dough.

Add the oil and knead the dough for about a minute.

Cover the dough and let it rest for about 30 minutes

Drain the tofu and wrap it couple of layers of paper towels and place some weight over it git rid of excess water. Now chop the tofu into very tiny pieces.

Heat a wide pan and add 2 tablespoon oil. Add the tofu and fry it medium-high heat until it is golden brown.

Now add the chopped cabbage and carrot and let the vegetables cook until half way done.

Add the sauce and the chili sauce and mix well. Let it cook for 2 to 3 more minutes.

Mix the corn starch in water and add this to the tofu and vegetable mixture. This helps combine everything together.

Cook for a minute more and then turn off the flame and let the filling cool entirely before stuffing.

Pinch out tiny pieces from the dough. I got about 12 to 13 pieces. Roll each piece into a ball and keep it aside.

Working with one piece at a time, dust it with enough flour and roll it into a very thin circle. I made about 5 inch wide circles from the dough balls. Make sure that the edges are rolled very thin so the Xian Bing is not very doughy.

Place about 2 heaping tablespoon of filling in the center and start to seal the edges by bringing them together forming a pleat. It is somewhat like making the modak / kozhukattai.

Now flatten the pancake, so it is about ½ inch thick.

Heat a heavy bottom pan. I love my cast iron pan for this as I got a beautiful crust with it.

Add about 1 tablespoon of oil and place the formed pancakes on the pan. Depending on the size of your pan, you can cook about 3 to 5 at a time.

Cook on both the sides until golden brown and then remove it on a plate.

Serve warm with ginger soy dipping sauce or Spicy peanut sauce.