In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and gradually add warm water and neutral oil. Mix with a fork until a shaggy dough forms, then knead for about 8–10 minutes on a floured surface until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

While the dough is resting, drain the extra firm tofu and mash it in a bowl. In a skillet over medium heat, sauté finely shredded carrots, chopped scallions, and diced red bell peppers in a splash of toasted sesame oil for about 5 minutes until tender. Stir in the mashed tofu, turmeric, and black salt, cooking for another 2–3 minutes. Allow the filling to cool before using.

After the dough has relaxed, divide it into 8 equal portions. On a floured surface, roll each piece into a thin circle, about 6 inches in diameter. Aim for consistent thickness to ensure even cooking. Keeping the dough covered, roll out all portions, laying them aside.

Take one wrapper, and place a generous spoonful of the tofu and vegetable filling in the center. Fold the wrapper over to create a half-moon shape, pinching the edges together to seal securely. Repeat with remaining wrappers and filling.

Heat a non-stick skillet over medium heat and add a tablespoon of neutral oil. Carefully place the stuffed pancakes in the hot oil, frying for about 3–4 minutes on each side or until golden brown and crispy. Pour a small amount of water into the pan and cover with a lid for 2–3 minutes to steam.