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Vegan Tofu Lettuce Cups (san choy bow)
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 
Ignite your taste buds with these Vegan Tofu Lettuce Cups (San Choy Bow)! Packed with flavourful ingredients, these would rock at your next dinner party!
Servings: 3
Ingredients
  • 1/4 red onion diced finely
  • 1 Tbsp ginger finely chopped
  • 150g firm tofu crumbled
  • 1 carrot julienned (I use a grater attachment with my food processor)
  • 1 spring onion chopped
  • 4 baby corns chopped
  • 1/4 cup water chestnuts roughly chopped
  • 1 Tbsp mint chopped
  • 1 Tbsp peanut oil
  • 1 tsp sesame oil
  • 1 tsp Tamari
  • 1/2 tsp chilli flakes
  • 1 tsp fresh lemon juice
  • 1 Tbsp kecap manis
  • 1/4 cup bean shoots
  • 3 cups of iceberg lettuce
Instructions
  1. Heat the peanut oil in a non stick frying pan. Fry the red onion and ginger in a fry pan for a few minutes
  2. Then add the tofu, carrot, spring onion, baby corns and water chestnuts
  3. Add the sesame oil, tamari, chilli flakes, lemon juice and kecap manis (sweet soy sauce). Mix through well and cook for around 5 minutes
  4. Add the mint and toss through for a minute or so. Turn off the heat
  5. Get your lettuce cups ready in bowls or on a plate (use the inner, crispier leaves of the iceberg lettuce). Spoon the tofu mixture into the lettuce cups evenly and top with bean sprouts
Recipe Notes

Add extra mint, chili, crushed peanuts and extra kecap manis if desired.