In a large bowl, combine the all-purpose flour and salt. Create a well in the center and gradually pour in warm water, mixing with a fork until the dough begins to form. Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

While the dough rests, drain and mash the firm tofu using a fork. In a medium pan, heat a splash of neutral oil over medium heat and sauté the mashed tofu with turmeric and black salt for 3–4 minutes, until heated through. Add finely shredded carrots, chopped scallions, and diced red bell peppers, cooking for an additional 5 minutes until the veggies are tender. Stir in sesame seeds and remove from heat.

After resting, divide the dough into small balls about the size of a golf ball. On a lightly floured surface, flatten each ball and roll it out with a rolling pin until you achieve thin, round wrappers that are about 6 inches in diameter. Aim for even thickness to ensure uniform cooking.

Place a generous portion of the tofu and vegetable filling in the center of each wrapper. Carefully fold the edges over the filling, creating a half-moon shape, and pinch to seal tightly, making sure there are no openings.

In a large skillet, heat 2 tablespoons of neutral oil over medium heat. Once the oil is hot, add the stuffed pancakes to the pan, ensuring they don’t overlap. Cook for 3–4 minutes on one side until golden brown, then flip and pour in a few tablespoons of water around the pancakes. Cover the pan and steam for an additional 4–5 minutes, until the pancakes are fully cooked through and soft.