Description
A fresh and flavorful 20-minute tofu san choy bau featuring crumbled tofu, crisp vegetables, and a glossy hoisin sesame sauce served in crunchy lettuce cups. A quick, plant-based meal that’s light yet satisfying.
Ingredients
1 tbsp vegetable oil
250 g (2 cups) frozen stir-fry vegetables
2 garlic cloves, crushed
3 cm piece fresh ginger, peeled and finely grated
500 g firm tofu, drained, patted dry, and crumbled
65 g (1/3 cup) sliced water chestnuts, finely chopped
125 ml (1/2 cup) hoisin sauce
1 tbsp sesame oil
2 baby gem (cos) lettuces, leaves separated
Thinly sliced green shallots, to serve
Sliced bird’s-eye chilli, to serve (optional)
Finely chopped roasted peanuts, to serve
Extra hoisin sauce, to serve
Steamed long-grain white rice, to serve
Instructions
- Heat vegetable oil in a wok or large frying pan over medium-high heat.
- Add frozen stir-fry vegetables and cook for 1–2 minutes until just starting to soften.
- Stir in garlic and ginger, cooking for about 30 seconds until aromatic.
- Add crumbled tofu and chopped water chestnuts, then stir-fry for 2–3 minutes until heated through.
- Pour in hoisin sauce and sesame oil, tossing well to coat the mixture evenly. Cook for another minute until glossy and fragrant.
- Spoon the mixture into lettuce cups and top with sliced shallots, chilli, and chopped peanuts.
- Drizzle with extra hoisin sauce and serve immediately with steamed rice on the side.
Notes
Use firm tofu for the best texture and sauce absorption.
Customize with fresh vegetables like carrots, capsicum, or snow peas.
Add chilli paste or sriracha for extra heat.
For gluten-free, use gluten-free hoisin sauce and tamari.
Keep lettuce chilled until serving to maintain crispness.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 310
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 0 mg
