Tofu San Choy Bow
Inspired by one of my favourite Asian classics, this tofu san choy bow makes for the perfect vegetarian meal.
Ingredients 13
1 tsp sesame oil, plus extra for cooking
1 tsp ginger, finely chopped
3 spring onions, chopped, whites and greens separated
150 g firm tofu, crumbled
1 carrot, finely chopped or grated
1 handful green beans, cubed
1⁄4 cup water chestnuts, roughly chopped
Sauce
1 tsp soy sauce
1⁄3 tsp chilli flakes
1 tsp lemon juice, fresh
1 tbsp kecap manis
3 cups iceberg lettuce, leaves separated
2 tsp sesame seeds
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Method 4
Heat a large pan over medium heat. Add some , the and the whites of the . Cook for a couple of minutes.
Add in the crumbled , , , and the rest of the . Cook for 5 minutes or until the vegetables are cooked through.
In a separate bowl, mix together sauce ingredients. Add the sauce to the tofu mixture and cook for a further couple of minutes. Remove from the heat.
Prepare and wash your cups. Assemble by spooning tofu mixture into the lettuce cups. Season with , chilli or coriander.
Elsy O'Hare's tips
Replace the tofu with chicken or pork mince if you would prefer a meat alternative.
Helpful tips
Can I use a different type of lettuce for the cups?
How can I make the tofu extra crispy in this recipe?
How can I adjust the spice level in this tofu san choy bow?
Can I prepare the tofu mixture ahead of time?
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Notes
5
