San Choi Bau ★★★★★4 reviews

This vegan version of an Asian classic is quick, easy and delicious. Best served in crispy fresh lettuce. Makes 5


  • 2 Tbsp oil
  • 2 cloves of garlic
  • 1 Tbsp fresh ginger
  • 2 red chilli’s
  • 5 shallots
  • 6 large brown mushrooms
  • 200g / 7 oz firm tofu mashed
  • 1/2 carrot
  • 200g / 7 oz cashews
  • 1/2 cup Bragg’s Soy sauce
  • 5 Lettuce leaves


  1. In a fry pan add oil, garlic and ginger. Brown gently on medium heat.
  2. Add the roughly chopped mushrooms and cook for 5 minutes, stirring regularly.
  3. With your hands break the tofu into small chunks. Dice 1/2 a carrot into 1cm pieces and crush cashews and add to the fry pan, along with tofu. Cook for a further few minutes until the carrot is soft.
  4. Remove from heat and stir through Bragg’s soy sauce.
  5. Serve in lettuce cups with crushed cashew nuts, chilli and cut green shallots.
LunchDinnerStartersAsianKidsGluten Free

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  • Anonymous ★★★★★
    17 October 2017
  • Demi ★★★★
    18 July 2017

    Had this for dinner tonight, added some spices and have plenty left over so I’m going to add some more veggies etc

  • Clare ★★★★
    12 July 2017

    Made this tonight. It was super lovely! But it was a little bland so I added some things.

    Instead of shallots I used spring onions, and added bean sprouts, water chestnuts and sesame oil. Really needed the sesame oil!

  • Lily Lee ★★★★★
    25 May 2017