I’ve been loving fresh, simple dinners now that the weather has warmed right up, and these mushroom tofu san choy bau are a winner. Healthy, delicious and colourful, what more could you want! Perfect for a light dinner or as the first course of a summer BBQ!
Ingredients List
- 600g mushrooms
- 500g firm tofu
- 3 spring onions
- 3 cloves garlic
- 1 long red chilli
- 2-3tbs olive oil
- 1tbs fresh grated ginger
- 2 carrots
- 60g water chestnuts
- 1.5 tbs shaoxing cooking wine
- 1.5 tbs soy sauce
- 1tsp sesame oil
- Large lettuce leaves
- Bean sprouts
- Coriander
- Lime
- Crushed peanuts
Steps
- Chop the mushroom into small pieces and dice the tofu, then set aside
- Thinly slice the spring onion, mince the garlic and finely chop the chilli
- Heat the oil in a large pan and add the spring onion, garlic, ginger and chilli and cook until fragrant
- Add the mushrooms and stir to combine, then cook for 5-6 minutes, stirring occasionally. Wait for the liquid to be released from the mushrooms, then cook off until the pan is relatively dry
- Add the tofu and stir though, cooking until lightly golden
- Meanwhile grate the carrot and dice the water chestnuts, then add to the pan and cook for another minute or two
- Add the cooking wine, soy sauce and sesame oil and stir through, cooking until the liquid has been evaporated
- Remove from the heat, allow to cool slightly and then spoon into the lettuce cups
- Top with bean sprouts, coriander leaves and crushed peanut then squeeze over lime juice
I seriously love the array of colours and textures in these mushroom tofu san choy bau. Fresh, zesty, crunchy salty, spicy – they have it all! Plus, you can set everything up on the table and let everyone build they’re own version which is always fun!
These would even make a great (albeit non-traditional!) entree for a Christmas feast. You can make the filling the day before and just reheat it in a pan prior to serving which cuts down on prep-time on the day. Plus less dishes on the day as well, which is always a plus!
Who wants mushroom tofu san choy bau for dinner?!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Diane Wilkins
December 22, 2017 at 12:13 am (7 years ago)My husband and I love Tofu. I have to give this one a try to surprise him. Hope it will turn out great.
Keisha Taylor
April 11, 2020 at 2:00 am (5 years ago)I’ve just made it with soy sauce and home made sweet chili sauce and it is SO GOOD! Thank you for the recipe 🙂