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Tofu & Mushroom San Choy Bow

Wrapped in crisp lettuce leaves, these morsels of goodness are both delicious and filling
Difficulty Level: Easy
Serves: 4


Sesame oil, for frying
½ brown onion, diced
1cm knob of ginger, diced
400g of firm tofu, crumbled
200g of cup mushrooms, diced
1 carrot, diced
3 spring onions, chopped
2 birds eye chillies, chopped (optional)
2 tablespoons of fresh lime juice
4 tablespoons of kecap manis
½ cup of coriander, shredded
1 head of lettuce, baby cos or iceberg with leaves carefully picked


  1. Coat a large frypan with sesame oil and fry onion and ginger on medium until browned
  2. Add in tofu, mushroom, carrot, spring onion and chilli and stir thoroughly
  3. Next, add in lime juice, kecap manis and half the coriander and mix well. Cook for 10mins, or until veggies are ready to eat and then remove from heat
  4. Line up the lettuce ‘cups’ and spoon the mixture into them, making sure you do not overfill the cups. Serve hot and topped with coriander