Vegetarian San Choy Bow (Chinese Lettuce Cups)

Crispy tofu and mushrooms in a glossy soy sauce, wrapped in lettuce cups: vegetarian san choy bow is quick, protein-packed, healthy, and satisfying.

Prep Time 5

Cook Time 25

Total Time 30

Ingredients

For the Sauce

▢ 1 tablespoons dark soy sauce
▢ 1 ½ tablespoons light soy sauce
▢ 2 tablespoon vegan oyster sauce sometimes called mushroom stir-fry sauce
▢ 1 teaspoon sesame oil
▢ 1 ½ teaspoon sugar
▢ ¼ teaspoon ground black pepper

For the Stir-Fry

▢ 3 tablespoons neutral oil
▢ 50 grams white onion (50g = ½ large onion)
▢ 3 cloves garlic minced
▢ ½ teaspoon minced ginger
▢ 250 grams mushrooms
▢ 300 grams extra firm tofu drained weight
▢ 100 grams red bell pepper/capsicum

For the Garnishes

▢ 2 green onions
▢ 50 grams roasted peanuts
▢ 2 tablespoons chilli sauce or to taste
▢ 15 lettuce leaves I use red leaf or baby gem

Instructions

Bake the Tofu *

Preheat your oven to 200℃ (392℉).
Crumble 300 grams extra firm tofu onto a baking tray. Drizzle with 1 tablespoons Neutral Oil and toss to coat.
Bake the tofu for 20 minutes, turning halfway through cooking. It should be golden brown once baked.

Make the Stir-Fry Sauce

In a small bowl, combine 1 tablespoons dark soy sauce, 1 ½ tablespoons light soy sauce,2 tablespoon vegan oyster sauce, 1 teaspoon sesame oil, 1 ½ teaspoon sugar, and ¼ teaspoon ground black pepper. Whisk well.

Make the Stir-Fried Filling

In a large wok or pan, heat 2 tablespoons Neutral Oil until smoking hot.
Add 50 grams white onion (finely chopped) and stir-fry until softened.
Next, add 3 cloves garlic (minced) and ½ teaspoon minced ginger. Stir-fry for a few seconds, until aromatic.
Add 250 grams mushrooms (finely chopped) to the pan. Stir-fry for a few minutes, until the mushrooms are tender, juicy, and slightly caramelised.
Once baked, add your tofu to the pan. Mix well with the aromatics and mushrooms.
Season the dish with your prepared stir-fry sauce. Toss to coat.
Add 100 grams red bell pepper/capsicum (finely chopped). Turn off the heat.

Assemble the Vegetarian San Choy Bow **

Take 15 lettuce leaves (washed and dried).
Add filling to each of the lettuce leaves. Top all the lettuce cups with 2 green onions (finely sliced), 50 grams roasted peanuts (chopped) scattered over, and 2 tablespoons chilli sauce drizzled on top.

Notes

*If you prefer, you can stir-fry the crumbled tofu. Either stir-fry it separately (my preference for ultra-crispy edges), or add it with the mushrooms (this results in a softer dish). It's a time-saver, but not my preferred cooking method.

** Serving a crowd? Keep the lettuce cups on a platter, the filling in a bowl, and the garnishes on serving trays. Let everyone serve themselves so they can add however much they want of every ingredient. Less work for you, too!