Vegan Tofu Lettuce Cups (san choy bow

• Vegan

• Produce

  • 4 Baby corns
  • 1/4 cup Bean shoots
  • 1 Carrot
  • 1/2 tsp Chilli flakes
  • 1 tbsp Ginger
  • 3 cups Iceberg lettuce
  • 1 tbsp Mint
  • 1/4 Red onion
  • 1 Spring onion

• Refrigerated

  • 150 g Tofu, firm

• Canned Goods

  • 1/4 cup Water chestnuts

• Condiments

  • 1 tbsp Kecap manis
  • 1 tsp Lemon juice, fresh
  • 1 tsp Tamari

• Oils & Vinegars

  • 1 tbsp Peanut oil
  • 1 tsp Sesame oil

Found on delightfulvegans.com

Description

Directions

• Heat the peanut oil in a non stick frying pan. Fry the red onion and ginger in a fry pan for a few minutes
• Then add the tofu, carrot, spring onion, baby corns and water chestnuts
• Add the sesame oil, tamari, chilli flakes, lemon juice and kecap manis (sweet soy sauce). Mix through well and cook for around 5 minutes
• Add the mint and toss through for a minute or so. Turn off the heat
• Get your lettuce cups ready in bowls or on a plate (use the inner, crispier leaves of the iceberg lettuce). Spoon the tofu mixture into the lettuce cups evenly and top with bean sprouts