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Mushroom and tofu san choy bau

Serves: 4
Prep: 20
Cook: 8

    A traditional dish with a plant based twist. High in iron and fibre and a source of calcium, this unique combination of textures and traditional Asian flavours is the perfect recipe for entertaining.


    • 1 iceberg lettuce, leaves separated
    • 2 tbs tamari or soy sauce, salt reduced
    • 1 tbs mushroom oyster sauce (vegetarian)
    • 2 tbs tomato sauce
    • 1 tbs peanut oil
    • 350g button mushrooms, finely chopped
    • 1 carrot, grated
    • 3 green onions, sliced diagonally
    • ½ yellow capsicum, deseeded and diced
    • 125g sliced water chestnuts, chopped
    • 200g firm tofu, drained and diced into ½ cm squares


    1. Place lettuce in a large bowl of iced cold water for 5 minutes. Drain lettuce leaves. Pat dry with paper towel. Place in a loose plastic bag and refrigerate until required. Combine tamari, mushroom oyster sauce and tomato sauce in a jug. Set aside.
    2. Heat oil in a wok over high heat. Add mushrooms. Stir-fry for 2-3 minutes until just tender. Add carrot, green onions, capsicum and water chestnuts. Stir-fry for 2 minutes or until hot. Add sauce mixture and tofu. Toss until well combined and tofu is hot.
    3. Place lettuce cups on a serving platter. Spoon mushroom mixture into lettuce cups and serve immediately. Serves 4.


    • Tamari is a traditional Japanese, naturally fermented soy sauce. It’s also often, but not always wheat free, so be sure to check labels when looking to choose a wheat free sauce.
    • Mushroom oyster sauce is a sauce traditionally made from mushroom oysters, which are named for their oyster-like shape. If this specific sauce is not available in your local supermarket or Asian grocer, then mushroom sauce works well as a substitute. 

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