A vegan take on an Asian favourite – this san choi bau won’t disappoint! Make sure you freeze and then thaw the tofu, it makes all the difference.
- 1 Medium iceberg lettuce
- 1 Large block tofu, frozen and thawed
- 2 cloves garlic, minced
- 1 Small piece ginger (about a centimetre long), minced
- 1 Medium shallot, diced fine
- 1 Small carrot, diced fine
- 1 Large green onion, sliced thin (save tops for garnish)
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 teaspoons sriracha sauce
- few drops sesame oil
- crispy fried shallots, fresh coriander and fresh chives, to garnish
- In a frying pan, heat some oil over medium heat.
- Add garlic, shallots, ginger and the bottoms of the green onions.
- Meanwhile, squeeze all the water you can from the tofu block (you might have to do this in pieces) until dry. Crumble into the the frying pan and saute until it picks up the flavour, a few minutes.
- Turn the heat down and add the sauces, and sesame oil, adjusting to taste preference. Feel free to add more sriracha, that shit is the bomb! Stir until well coated.
- Break apart the iceberg lettuce into little cups, the area around the heart works best for this.
- Spoon a little of the tofu mix into each one, and garnish with crispy fried shallots, fresh coriander and chives. Yum!