Prepare the Dough: In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center, then pour in the warm water and neutral oil. Knead this mixture until smooth, then let it rest for about 30 minutes, covered with a damp cloth.

Make the Filling: While the dough is resting, press the extra firm tofu to remove excess water. Once drained, mash the tofu in a bowl. Heat a non-stick skillet over medium heat, sauté the mashed tofu with shredded carrots, chopped scallions, and diced red bell peppers. Add turmeric, black salt, and 5 spice powder, cooking until the vegetables are tender. Allow the filling to cool.

Form the Wrappers: Divide the rested dough into equal pieces. Roll each piece into a round wrapper, about 5-5½ inches in diameter.

Fill and Seal: Take a wrapper and place a spoonful of the cooled filling in the center. Fold the dough over to create a half-moon shape and carefully pinch the edges to seal them tightly.

Cook: Heat a non-stick skillet over medium-high heat and add a splash of oil. Cook the pancakes for about 4-5 minutes on each side until they are golden brown and crispy. Add a splash of water to the skillet, cover, and steam for approximately 5-6 minutes to ensure the filling is heated through.