- 1 firm tofu pack
- 1 light soy sachet
- 1 hoisin sachet
- 1 Chinese cooking wine sachet
- 1 peanut & shallot mic sachet
- 1 water chestnut can
- 1 carrot
- 1 button mushrooms bag
- 1 green beans bag
- 1 iceberg lettuce
- 1 ginger bag *
- 1 spring onion bunch
* Use half the ginger provided.
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. Finely chop 1 tablespoon of water chestnuts per person.
2. Make the sauce
Combine the ginger, soy sauce, hoisin, Chinese cooking wine and 2 teaspoons of sugar per person in a bowl. Stir well to dissolve the sugar.
3. Cook the tofu
Heat a splash of oil in a frying pan over medium heat. Add the tofu and cook for 5 minutes or until most sides are browned.
4. Add the mushrooms and carrots
Add the mushrooms and carrots and cook for 3 minutes. Add the sauce and cook for 2 minutes or until it slightly reduces.
5. Add the beans and sauce
Add the beans, water chestnuts and spring onions, toss to combine. Remove from the heat.
6. To serve
Place the lettuce cups on a serving plate. Spoon the tofu mix into the cups. Sprinkle with the peanut & shallot mix.