Looking for a vegetarian alternative to the traditional chicken or pork san choy bau? We love this for lunch or a fast & fresh meal.
TOFU SAN CHOY BAU
- 2 teaspoons of black fungus dried (optional)
- 1 iceberg lettuce
- 40ml/2 tbsp of shaoxing (Chinese rice wine)
- 20ml/1 tbsp of light soy sauce
- 5ml of sesame oil
- 10ml of oyster sauce
- 1 tsp of caster sugar
- 10ml / 2tsp of olive oil
- 2 tsp fresh ginger, crushed
- 2 spring onions (scallions), finely sliced
- 600ml of semi-soft tofu, drained
- ½ cup of water chestnuts, sliced
- 1 carrot, grated
- 4 sprigs of fresh coriander (cilantro), picked
- Place the black fungus (if using) in a heat-proof bowl, cover with boiling water and leave to stand for 10 minutes. Drain and set aside.
- Using a knife, remove the core from the lettuce. Carefully pull lettuce apart into individual leaves, and place in a bowl of water in the fridge. This helps the lettuce leaves to stay crisp and retain shape.
- Mix the shao hsing, soy, sesame oil, oyster sauce and sugar in a bowl and set aside.
- Heat oil in a large frying pan or wok, and cook ginger and half the spring onions (scallions) until fragrant.
- Add the tofu to the pan, and break it up with a fork to loosen it.
- Slice water chestnuts into batons, the add along with carrot and black fungus, and stir through.
- Add the sauces, return to the boil, combine thoroughly and then remove from heat.
- Drain lettuce leaves or any excess water and pat dry with a paper towel or clean tea towel.
- Transfer tofu mixture to a serving dish, sprinkle with the coriander (cilantro) leaves and remaining spring onions (scallions).
- Spoon tofu mix into lettuce cups to serve, or serve with steamed rice on the side for a more substantial meal.
Black fungus adds great texture to the dish. You will find it near the oyster sauce in the supermarket. Use a vegan oyster sauce or omit for a vegan meal.