Vegetarian San Choy Bow (Chinese Lettuce Wraps)

With crispy tofu and succulent mushrooms tossed in a glossy soy-based sauce, then tucked into crisp lettuce cups, vegetarian san choy bow delivers all the savoury punch and satisfying crunch of the traditional recipe, minus the meat.

The first time I made vegetarian san choy bow, I wasn’t expecting much. Normally, I’m the kind of person who needs rice, noodles, or potatoes — basically any kind of carbs — to make a meal feel complete.

As it turns out, I was spectacularly wrong … and I’ve never been happier about it!

It shouldn’t have been any surprise; I love tofu recipes at the best of times, and this one is in a league of its own. Oven-baked crumbled tofu (so you get those little crispy bits on the edges) is stir-fried with mushrooms (which add that meaty succulent quality), and a dark, sticky sauce that’s full of umami.

Pack the whole thing in crunchy lettuce, top it with toasted peanuts and a little bit of chilli sauce, and you have a recipe for success. It’s a textural, flavourful masterpiece.

Boy oh boy, do Chinese cooks know what they’re doing. This is a traditional Chinese recipe that is typically made with minced pork or chicken, but veganized. Yes: despite the name, this recipe isn’t just vegetarian, it’s vegan.

You won’t be missing out by using tofu and mushrooms instead — it’s everything you want a vegan version to be: rich, savoury, robust.

🥬 Ingredients You’ll Need For Vegetarian San Choy Bow

You’re working with four components: a punchy sauce, a flavourful stir-fry filling, crisp lettuce cups, and toppings that elevate these Chinese lettuce cups to new heights.

Here’s what goes into each part.

For the Sauce:

You’ll need six mainstays of Asian cuisine. Most of these ingredients are available in large grocery stores, but I usually head to a specialist Asian market for vegan oyster sauce or order it on Amazon.

• Dark soy sauce is thick, slightly sweet with caramel notes, and less salty than light soy. It’s got a dark depth of flavour and lends the filling its caramelised colour.
• Light soy sauce brings saltiness and classic umami-packed soy flavour.
• Vegan oyster sauce is an ingredient I use liberally in many Asian dishes (including stir-fried morning glory, glass noodle stir fry, and many more!). It’s vibrant and savoury, with a slight sweetness and serious umami. It’s often labelled mushroom stir-fry sauce.
• Sesame oil is toasted and nutty, with an incredible aroma.
• Sugar balances the saltiness and makes the sauce deliciously glossy.
• Black pepper brings gentle heat and a bit of spice. You can substitute ground white pepper.

You can also add a dash of Shaoxing wine — I don’t cook with alcohol, but feel free to use it if you have some handy!

For the Stir-Fry:

• Oil with a high smoke point for stir-frying. Sunflower or groundnut oil is my go-to.
• Extra-firm tofu holds up to stir-frying and gets beautifully crispy in the oven. My tofu came pre-pressed, but if your tofu is softer, please press and drain it before using.
• Mushrooms bring substance, earthy flavour, and a succulent, meaty texture. I like chestnut mushrooms (cremini) or standard British white mushies, but shiitake or oyster mushrooms bring even deeper natural umami.
• Garlic offers a buttery, pungent flavour. It’s a must. Fresh garlic only, please.
• Ginger provides warmth and zing that cuts through the richness.
• White onion adds sweetness and a bit of bite. Shallots are great here too!
• Red bell pepper is sweet, colourful, and adds a nice crunch.

For the Garnishes:

This is where everything really comes together. Don’t skip these; they are essential for that divinely authentic san choy bow taste.

• Green (spring) onion is fresh and sharp. Slice them thin and scatter over the top!
• Roasted peanuts add crunch and nutty richness. Dry-roast them at home on your stove or buy them pre-roasted (but be careful of the salt levels).
• Chilli sauce for that spicy kick. You can use sriracha, chilli garlic sauce, sweet chilli, or whatever sauce you prefer.
• Lettuce leaves aren’t a garnish — they’re essential! More on this below.

🧐 What Type of Lettuce Should I Use for San Choy Bow?

Great question! You can use any lettuce that’ll comfortably hold your fillings — and preferably a variety with crunchy freshness.

My all-time favourite is baby gem lettuce (little gem in the U.S.). It’s a smaller variant of romaine/cos lettuce which boasts a sturdy structure (for holding all that juicy, protein-packed filling) and delightful crunch.

You can also use red leaf lettuce (pictured here), which has curly leaves and a slight peppery bite. The variety we get here in the U.K. is comparable to baby gem.

Iceberg lettuce is crisp and sturdy, but the leaves are bigger, making it far less pretty for presentation and harder to eat.

Butter lettuce is my last choice. It’s softer than other varieties, which means it lacks the crisp bite and also the ability hold all those fillings easily. Not my pick.

Adapting This Recipe For Allergies and Dietary Requirements

This recipe is already vegetarian, vegan, and alcohol-free, but it also adapts easily for other needs.

To make vegetarian san choy bow gluten-free, swap the soy sauce for tamari, a naturally gluten-free alternative. Replace it 1:1 with both types of soy sauce.

Furthermore, check your vegan oyster sauce is also gluten-free, as some labels add wheat (my favourite brand, Lee Kum Kee, is both gluten-free and vegan).

If you have a nut allergy, skip the peanuts and use toasted sesame seeds for crunch or crispy fried onions/shallots.

Substitutions and Easy, Recipe Developer Approved Alterations

If tofu isn’t your thing, swap it for tempeh, which has a nuttier flavour and firmer texture. It’s harder to crumble, but just as delicious oven-baked.

Alternatively, use your favourite brand of meat-free, plant-based mince. I loved Omnipork, although it’s very hard to find now (If it’s discontinued, I could cry!).

You can also play around with the vegetables. Water chestnuts are a particularly tempting traditional addition, and they really bring the crunch factor. I also favour celery (for fresh crunch), aubergine/eggplant (for meaty juiciness), and carrots (for sweetness).

Instead of red bell peppers, you can also use yellow or orange bell peppers. Green adds a slight bitterness, which is divisive; I’m a fan and use them in everything from Indo-Chinese recipes like chilli paneer samosas to bakery-style paneer puffs.

🧑‍🍳 How to Make Vegetarian San Choy Bow (Step-by-Step)

Making vegetarian san choy bow is easy-peasy and takes less than 20 minutes.

Do your mise en place (prep work, to you and me!) before you start cooking for less stress. I like to do this while my tofu is baking.

To illustrate the process, I’ve taken step-by-step photos from my kitchen. Please excuse the poor photos — my old kitchen was very steamy, and the stove wasn’t compatible with my wok! Hopefully, you’ll find them helpful.

⭐ Top Tips for Success

Remove all the moisture from your tofu. Homemade tofu (and even shop-bought tofu) is full of moisture, which can prevent your protein from getting truly crispy. My tofu came pre-pressed, but if yours didn’t, please use a tofu press 30 minutes before cooking. You’ll be surprised to see how much water comes out! Dab it with kitchen towels after.

Prep everything first. Once you start stir-frying, everything moves at lightning speed. When you start cooking, it’ll be too late to chop things. I like to prepare all my aromatics and vegetables while the tofu is cooking.

Your pan has to be hot. The filling is stir-fried, not steamed; don’t be afraid of the heat.

Toast the peanuts. If you’re using raw peanuts, toast them in a dry pan for a few minutes until they’re fragrant and slightly charred. It makes a real difference to the final flavour.

Adjust the sauce to taste. If you like things sweeter, add more sugar. Want it saltier? More light soy. Prefer it darker and richer? Extra dark soy. Taste as you go. Once you’ve made this recipe a few times, you’ll know your family’s preferences and can even spice things up with additions (like hoisin!).

❄️ Storing Vegetarian San Choy Bow

Fridge: Store the cooked filling and lettuce leaves separately. The filling will keep for 3-4 days in an airtight container, while lettuce leaves will stay crisp wrapped in kitchen towel.

Freeze: The filling freezes for up to three months. Let it cool completely, then transfer to a freezer-safe container. Defrost in the fridge overnight before reheating. Don’t freeze the lettuce — that’s always better fresh (it goes limp and soggy when frozen).

Reheat: The filling can be warmed in a frying pan over medium heat. You may need a splash of water to loosen the sauce. Heating on the stove is better than the microwave, as it retains the crispy texture of the tofu much better. Top the vegetarian san choy bow with fresh garnishes when serving.

🍜 Serving Suggestions For Vegetarian San Choy Bow

Vegetarian san choy bow doesn’t need any sides — it’s a complete meal as-is.

However, if you fancy rounding out the meal, here are some ideas:

Make a rice bowl: Yes, I know I said it doesn’t need carbs, but … if you can’t resist, this is delicious. Use jasmine or basmati rice; both have a beautiful fragrance that adds a layer of new flavour without overpowering the san choy bow itself. Keep the rice plain, load it up with filling, chopped lettuce, and loads of those delicious garnishes.

Make a noodle bowl: The same concept as the above, but with cooked noodles instead of rice. You have many options here: Rice noodles are gluten-free, light, and delicate; egg noodles are a simple crowd-pleaser; noodle dishes like mushroom chow mein will give you DOUBLE the complex flavours. I’ll let you choose … I couldn’t possibly!

Use the filling as a soup topping. Whether you go for a light, clear broth (like miso or simple vegetable soup) as a contrast to the rich, savoury filling, or go all out and use it to top noodle soups like ramen, you’re in for a scrumptious treat.

If you’re entertaining, make a full spread. Serve vegetarian Chinese lettuce wraps alongside spring rolls, fried wontons, and vegan prawn crackers as an appetiser spread ideal for casual entertaining.

Turn it into a full feast with stir-fries, vegetable sides (such as stir-fried morning glory or braised bok choy), and desserts (I’m partial to Hong Kong-style mango pancakes).

Best of all, vegetarian san choy bow makes an excellent next-day lunch. Use any leftover filling as a fried rice base: just chuck it in a wok with some dried-out cooked rice, a beaten egg (if you’re not vegan), and extra soy sauce. Sorted!