Vegetarian Tofu San Choy Bau – #MeatFreeWeek

Posted: August 5th, 2016 | Author: | Filed under: Asian, Chinese, Recipes, Vegan, Vegetarian | No Comments »

San Choy BauVegetarian Tofu San Choy Bau
Served 2 to 4

Usual notes:
I like to use organic produce and purified water in all my recipes, and I recommend you do, too.
Taste and adjust the seasoning to your own palatte. Remember that my recipes are only guidelines, not prescriptions, so feel free to improvise; you don’t have to follow them too rigidly. The one ingredient you must always include however, is LOVE! x



  • 250g firm tofu, crumbled or grated
  • 340g can of water chestnuts, rinsed and drained thoroughly, finely chopped
  • 2 stems celery, de-stringed and finely diced
  • 1 Tbsp sesame oil*
  • 2 garlic cloves, peeled and finely chopped
  • 1 large red chilli, sliced
  • 1 tsp ground coriander
  • 2 tsp roast sesame seeds
  • 4 shallots, thinly sliced
  • 1/2 lemon, juiced
  • 2 Tbsp tamari
  • Dash of GF Hoisin sauce
  • Dash of Chinese cooking wine
  • 1 cup fresh coriander, coarsely chopped
  • White pepper, to taste
  • 8 iceberg lettuce leaves*


How to:

Heat sesame oil in a wok over med-high heat, add shallots and sauté for about 2 mins. Add garlic and continue to sauté, for about half a minute. Add half the chilli, and continue to cook for a further half a minute. Add the tofu, water chestnuts, celery, tamari, a pinch of white pepper, ground coriander stir well, turn heat down to low, cover and let simmer for 10 mins.

Uncover and stir in a dash of Hoisin, a dash of Chinese cooking wine, fresh coriander and 1 tsp sesame seeds. Stir well and turn off heat. Drain any excess liquid before serving.


To serve: 

Place a few spoonfuls of the tofu mix into a lettuce leaf cup. Garnish each cup with a few sprigs of fresh coriander, a sprinkling of sesame seeds, and a couple of slices of chilli. Place two lettuce cups per plate with a cheek of lime to be squeezed over just before devouring and serve with lots of love. x


Recipe notes: 

Iceberg lettuce leaf preparation tip: Chop a whole iceberg lettuce in half, use top half (not the stem half). Place it in a bowl of icy water for about 10 minutes. The lettuce leaves will then easily separate. Leave to drain and use as bowls for the San Choy Bau.

Sesame oil: My favourite brand is the Santos Organics Australian certified organic Toasted Sesame Oil.