San choy bow

Ingredients

2 tbs peanut oil

1/2 tsp asafoetida

3 tsp ginger chopped/minced/grated

450gms firm tofu

2 large carrots grated/julienned

1 small tin chestnuts roughly chopped

1 cup edamame beans

1 tbs miso

1 cup chopped mint

1 tsp chilli flakes

3 tbs sesame oil

3 tbs tamari

3 tbs rice wine vinegar

3 tbs maple syrup

iceberg lettuce

Method

• Heat peanut oil in frying pan and add asafoetida and ginger. Fry for a few minutes.

• Press tofu to remove moisture, mince and add to pan.

• Add carrots, edamame, chestnuts, sesame oil, tamari, chilli flakes, rice vinegar, maple syrup and miso. Cooked through for 5 minutes.

• Add mint and remove from heat.

• Serve in lettuce leaves.

Original recipe: Vegan Tofu Lettuce Cups (San Choy Bow)