Vegan San Chow Bau

To be honest, I have no idea what the correct spelling of San Choy Bau is… Is it Sang Chow Bow, Sung Choi Bau or one of many other combinations that I have stumbled across?

Either way, it doesn’t matter. These Vegan lettuce cups are super fresh, easy to make, healthy and delicious. I put my twist on these and not only veganised them, but also Vietnamesised (I’m aware this is not a word!) them. I am absolutely obsessed with the flavours in Vietnamese food.

Vegan Mushroom and Tofu San Choy Bau

Makes about 6 lettuce cups


Ingredient for the filling

300 grams firm tofu, finely diced
150 grams mushrooms, finely diced
Knob of ginger, grated
3 cloves garlic, minced
1 stalk shallots, finely sliced
1 carrot, grated
1 stalk celery, finely diced
1 teaspoon fresh coriander, finely chopped
2 tablespoons *ketchup manis

*I didn’t want to use store bought ketchup manis because it contains palm sugar. I used soy sauce and mixed some brown sugar over heat to make my own.

Toppings
Sesame seeds
Shallots
Fresh chilli
Lime
Fresh coriander
Dipping sauce (optional)
Coconut aminos OR soy sauce
Lime juice
Other
1 packet of vermicelli noodles
Iceberg lettuce

Method
Saute the celery, mushrooms, garlic and ginger for 3 minutes in a large fry pan with 1 tablespoon of olive oil
Add in the tofu, and continue to saute for a further 5 minutes
Add in the carrot, shallots and coriander
Add in the ketchup manis and mix
Take off the heat and cool for 5 minutes before using
Prepare your vermicelli noodle by soaking in water
Prepare your lettuce cups by washing the lettuce leaves, drying and then trimming them to desired size
Place vermicelli noddles in the lettuce cups, and then add the filling
Mix together soy sauce and lime juice for the dipping sauce
Finish with garnish

Enjoy everyone!

Processed with VSCO with f2 preset

 

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