Tofu lettuce cups with mixed vegetables, peanuts & fried shallots

20 MIN
Vegetarian
Favourite

INGREDIENTS:

Serving amount:
  • 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

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, white sugar

Allergens: Wheat, garlic, sesame, soy, onion, nuts (peanut)

Chef's note: San Choy Bow literally translates to “lettuce” “wrap”. It is a very popular dish served in most Chinese restaurants in Australia. We have included some water chestnuts in this dish for a delicious crunch.

* Use half the ginger provided.


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Method:

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.