Mushroom and tofu san choy bau

Serves: 4
Prep: 20
Cook: 8

Ingredients

  • 1 Iceberg lettuce, leaves separated
  • 2 tablespoons tamari or salt reduced soy sauce
  • 1 tablespoon mushroom oyster sauce (vegetarian)
  • 2 tablespoons tomato sauce
  • 1 tablespoon peanut oil
  • 350g button mushrooms, finely chopped
  • 1 carrot, shredded
  • 3 green onions, sliced diagonally
  • ½ yellow capsicum, deseeded, cut into ½ cm dice
  • 125g sliced water chestnuts, chopped
  • 200g firm tofu, drained, cut into 1/2cm dice

Method

  1. Step 1

    Place lettuce in a large bowl of iced cold water for 5 minutes. Drain lettuce leaves. Pat dry with paper towel. Place in a loose plastic bag and refrigerate until required. Combine tamari, mushroom oyster and tomato sauce in a jug. Set aside.

  2. Step 2

    Heat oil in a wok over high heat. Add mushrooms. Stir-fry for 2-3 minutes until just tender. Add carrot, green onions, capsicum and water chestnuts. Stir-fry for 2 minutes or until hot. Add sauce mixture and tofu. Toss until well combined and tofu is hot.

  3. Step 3

    Place lettuce cups on a serving platter. Spoon mushroom mixture into lettuce cups and serve immediately. Serves 4.

Tips

  • Tamari is a traditional Japanese, naturally fermented soy sauce. Tamari is also often, but not always wheat free, so be sure to check labels when looking to choose a wheat free sauce.
  • Mushroom oyster sauce is a sauce traditionally made from mushroom oysters, which are named for their oyster-like shape. If this specific sauce is not available in your local supermarket or Asian grocer, then mushroom sauce works well as a substitute.

Featured recipes

Crazy Marmite™ sushi

Go ‘nanas over this choc loaf

Avocado dip