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San Choi Bao

A vibrant and colorful serving of Vegan San Choi Bao, tofu and vegetables served in a fresh lettuce leaf wrap.


  • 1 Tbsp Peanut Oil

  • 1/2 Red Onion, diced

  • 1 Tbsp Fresh Ginger, grated

  • 150g Medium Tofu, cubed

  • 1 Carrot, julliened

  • 1/4 cup Water Chestnuts

  • 1/4 cup Bamboo Shoots

  • 4 Baby Corn

  • 1 tsp Sesame Oil

  • 2 tsp Tamari (regular soy sauce will do if you’re desperate)

  • 2 Tbsp Kecap Manis (sweet soy sauce)

  • Juice of half a Lemon

  • 1 tsp Chilli Flakes

  • 1 Tbsp toasted Pine Nuts or Cashews (pine nuts are better but $$$)

  • 1/2 cup Bean Shoots

  • A few sprigs of Coriander

  • 4-8 Iceberg Lettuce Leaves 


  1. Heat the peanut oil in a non-stick pan or skillet. Fry the red onion and ginger until translucent and beginning to caramelise

  2. Add tofu, carrot, baby corns, water chestnuts, and bamboo shoots* and stir for a couple of minutes

  3. Add sesame oil, tamari, chilli flakes, cashews/pine nuts, lemon juice, and kecap manis. Stir through and cook for about 5 minutes

  4. Turn off the heat and stir through the coriander and bean shoots

  5. Spoon the mixture into your lettuce leaves and eat your delicious meal!! I like to serve it with red cabbage slaw. I’m all about the leaves.

Energy/Money saving tip:

If you don’t care for/can’t find fresh baby corns and bean shoots there are canned varieties available. The veggies are pretty well cut up for you too which is a super bonus. Canned varieties do tend to be cheaper, but you do trade off some crunchy fresh textures and increase the saltiness slightly. 

A can of Poonsin brand stir fry mixed vegetables in brine. Water chestnuts, baby corn, bamboo shoots, and bean sprouts
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