Tofu lettuce cups with mixed vegetables, peanuts & fried shallots
FULL METHOD & RECIPE CARD AVAILABLE BELOW.
Shallots and peanut mix
Pantry staples: Cooking oil, white sugar
Allergens: Wheat, soy, garlic, onion, sesame, nuts (peanut)
1. Prepare the ingredients: Wash the vegetables. Separate the lettuce leaves. Grate or finely chop the ginger. Cut the beans into 2cm pieces. Cut the mushrooms and carrots into small dice. Thinly slice the spring onions. Cut the tofu into small dice.
2. Make the san choy bao sauce: Combine the ginger, soy sauce, sesame oil, hoisin and 2 teaspoons per person of sugar in a bowl. Stir well to dissolve the sugar.
3. Cook the tofu mix: Heat a splash of oil in a frying pan over medium heat. Add the tofu and cook for 1 minute. Add the mushrooms and carrots and cook for another 1 minute. Add the beans and spring onions and toss to combine. Pour in the san choy bao sauce and stir until the sauce coats all the ingredients. Remove from the heat.
4. To serve up: Place the lettuce cups on a serving plate. Spoon the tofu mix into the cups. Sprinkle with the shallot and peanut mix.