San Choi Bau ★★★★★1 review

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

Ingredients

  • 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

Method

  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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  • Lily Lee ★★★★★
    25 May 2017