Recipe: Mushroom Tofu San Choy Bau

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!

Mushroom Tofu San Choy Bau | I Spy Plum Pie

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

  1. Chop the mushroom into small pieces and dice the tofu, then set aside
  2. Thinly slice the spring onion, mince the garlic and finely chop the chilli
  3. Heat the oil in a large pan and add the spring onion, garlic, ginger and chilli and cook until fragrant
  4. 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
  5. Add the tofu and stir though, cooking until lightly golden
  6. Meanwhile grate the carrot and dice the water chestnuts, then add to the pan and cook for another minute or two
  7. Add the cooking wine, soy sauce and sesame oil and stir through, cooking until the liquid has been evaporated
  8. Remove from the heat, allow to cool slightly and then spoon into the lettuce cups
  9. Top with bean sprouts, coriander leaves and crushed peanut then squeeze over lime juice

Mushroom Tofu San Choy Bau | I Spy Plum Pie

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!

Mushroom Tofu San Choy Bau | I Spy Plum Pie

Mushroom Tofu San Choy Bau | I Spy Plum Pie

Who wants mushroom tofu san choy bau for dinner?!

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