Why You’ll Love This Recipe

I love how fast this tofu san choy bau comes together. It’s a complete dinner in just 20 minutes, full of crunch, color, and texture. The crumbled tofu soaks up the rich hoisin sauce beautifully, while the crisp lettuce cups keep things fresh and light. I also enjoy how customizable it is—great for when I want to mix up the veggies or dial up the spice. It’s one of those dishes that impresses even meat lovers, yet it’s totally plant-based and fuss-free.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tbsp vegetable oil
250g (2 cups) frozen stir-fry vegetables
2 garlic cloves, crushed
3cm-piece fresh ginger, peeled, finely grated
500g pkt Coles Nature’s Kitchen Plant Based Firm Tofu, drained, pat dried with paper towel, crumbled
65g (1/3 cup) sliced water chestnuts, finely chopped
125ml (1/2 cup) Coles Asia Cantonese Style Hoisin Sauce
1 tbsp sesame oil
2 baby gem (cos) lettuce, leaves separated
Thinly sliced green shallot, to serve
Sliced fresh bird’s-eye chilli, to serve (optional)
Finely chopped unsalted roasted peanuts, to serve
Coles Asia Cantonese Style Hoisin Sauce, extra, to serve
Steamed long-grain white rice, to serve

Directions

1. I heat the vegetable oil in a wok or large frying pan over medium-high heat. Then I add the frozen stir-fry vegetables and cook for 1–2 minutes until just starting to soften.

2. I add the garlic and ginger, stirring for about 30 seconds until aromatic. Next, I add the crumbled tofu and chopped water chestnuts, stir-frying for 2–3 minutes until everything is heated through.

3. I pour in the hoisin sauce and sesame oil, tossing everything to coat evenly. I cook for another minute until the mixture is glossy and well combined.

4. To serve, I spoon the mixture into lettuce cups and top with sliced shallots, chilli (if I want some heat), and chopped peanuts. I like to drizzle extra hoisin sauce over the top and serve it with steamed rice on the side.

Servings and Timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Sometimes I mix in finely chopped mushrooms or bean sprouts for extra texture. If I want a spicier version, I add a spoonful of chilli paste or sriracha to the sauce. When I’m not keeping it vegetarian, I occasionally swap the tofu for finely chopped chicken or turkey mince. For a gluten-free option, I use gluten-free hoisin sauce and tamari instead of regular soy-based sauces.

Storage/Reheating

I store any leftover filling (without the lettuce) in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a frying pan over medium heat for a few minutes until hot, adding a splash of water if needed to loosen the sauce. I always prepare fresh lettuce leaves just before serving to keep them crisp.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, I often use whatever fresh vegetables I have on hand—like capsicum, carrot, or snow peas. I just chop them finely so they cook quickly.

What type of tofu works best?

I use firm tofu because it holds its texture when crumbled and absorbs the sauce perfectly.

Can I make this gluten-free?

Yes, by using a gluten-free hoisin sauce and ensuring all other sauces and condiments are gluten-free.

How can I make it spicier?

I like to add sliced bird’s-eye chilli or a spoonful of chilli paste for extra heat.

Can I make the filling ahead of time?

Yes, the filling can be made up to a day in advance and reheated before serving. I keep the lettuce separate until serving time.

What lettuce is best for san choy bau?

I usually use baby gem or cos lettuce, but iceberg lettuce also works well because it’s sturdy and crisp.

Can I add rice to the filling instead of serving it on the side?

Absolutely. I sometimes mix cooked rice directly into the filling for a heartier, one-bowl meal.

What can I use instead of hoisin sauce?

If I’m out of hoisin, I mix soy sauce, a bit of brown sugar, and a dash of rice vinegar as a quick substitute.

How do I prevent the lettuce from wilting?

I keep the lettuce leaves chilled until just before serving to keep them crisp.

Can I freeze the tofu filling?

I don’t recommend freezing it, as tofu changes texture when frozen and thawed. It’s best enjoyed fresh or refrigerated for a few days.

Conclusion

This 20-minute easy tofu san choy bau has become one of my favorite quick dinners. I love how flavorful, healthy, and satisfying it is, all while being incredibly simple to make. With its rich hoisin sauce, crunchy peanuts, and fresh lettuce cups, it’s the kind of dish that never gets boring. Whether I’m cooking for myself or sharing it with friends, it’s always a hit.