Vegetarian San Choy Bau
Experience the vibrant flavors and irresistible crunch of Vegetarian San Choy Bau, a fresh and healthy spin on a classic dish! These delightful lettuce wraps are filled with a savory blend of crumbled tofu, shiitake mushrooms, water chestnuts, and aromatic ginger and garlic. Tossed in a rich hoisin-soy sauce and finished with crisp spring onions, these wraps are as satisfying as they are wholesome. Perfect for light lunches or quick dinners, this meat-free recipe comes together in just 35 minutes and is customizable with your favorite toppings, like crushed peanuts or fresh coriander. Served in tender lettuce cups, these low-carb, gluten-free-friendly wraps are a delicious way to elevate your plant-based dining repertoire!
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Recipe Information
Ingredients
- 12 pieces Iceberg or butter lettuce leaves
- 400 grams Firm tofu
- 2 tablespoons Vegetable oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, minced
- 1 medium Brown onion, finely diced
- 1 medium Carrot, finely diced or grated
- 100 grams Water chestnuts, chopped
- 100 grams Shiitake mushrooms, finely diced
- 3 tablespoons Hoisin sauce
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 pieces Spring onions, thinly sliced
- 2 tablespoons Fresh coriander leaves (optional)
- 2 tablespoons Crushed peanuts or cashews (optional)
Instructions
Prepare the lettuce leaves by carefully separating them, washing, and patting them dry. Set them aside.
Drain the tofu and crumble it into small pieces using your hands or a fork.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and ginger, stirring for 30 seconds until fragrant.
Add the diced onion and cook for 2-3 minutes until softened.
Stir in the crumbled tofu and cook for 5 minutes, stirring frequently to ensure even browning.
Add the carrot, water chestnuts, and shiitake mushrooms. Stir well and cook for 3-4 minutes until the vegetables have softened slightly.
In a small bowl, mix the hoisin sauce, soy sauce, and sesame oil. Pour this sauce mixture into the skillet and stir to coat everything evenly.
Cook for another 2-3 minutes, allowing the flavors to combine and the mixture to heat through.
Remove the skillet from heat and stir in the sliced spring onions.
Spoon the tofu and vegetable mixture into the prepared lettuce leaves, using about 2-3 tablespoons of filling per leaf.
Top with fresh coriander leaves and crushed peanuts or cashews if desired.
Serve immediately and enjoy these flavorful vegetarian lettuce wraps!
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.9 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 719 mg | 55% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
