Description
Vegan san choy bow (lettuce wraps) featuring crumbled tofu and vegetables for a hearty filling with a luscious savoury sauce. It's a healthy, easy to make and ready under 15 minutes!
Ingredients
Scale
- 2 teaspoons avocado oil
- 300g (10.5oz) extra firm tofu
- 1/2 cup spring onions, finely sliced
- 1 medium carrot, grated
- 250g (9oz) mushrooms, diced
- 1 clove garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 225g canned water chestnuts, diced
- 2 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- Lettuce wraps, chilli, crushed peanuts to serve
Instructions
- Drain tofu and roughly chop into chunks. Then use your fingers to crumble into a mince. It will crumble with little effort. Don’t make the crumbs too fine, you can always break the tofu up more when cooking – just like cooking mince/ground meat!
- In a large non stick pan, heat the oil over high heat then cook the tofu, spring onion, carrot, mushrooms, garlic, ginger, water chestnuts and tofu for 5 minutes. The mushrooms should be soft tender and “wilted”.
- Pour in the soy sauce, hoisin sauce and sesame oil, then let it come to a simmer. Stir for 1 minute or until it thickens up.
- Transfer the filling into a bowl. Put it out on the table with the lettuce leaves, crushed peanuts and sliced chilli. Then let everyone make their own wraps! Bundle / wrap or fold like tacos (for crisper lettuce leaves) then devour!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, appetiser
- Method: Stovetop
- Cuisine: Chinese