Rebecca Sue |

Vegetarian San Choy Bow

This FODMAP-friendly twist on a Chinese dish is made by wrapping a delicious tofu and vegetable filling in lettuce wraps.
San choy bow makes for a beautiful appetiser or light lunch. You can adapt this recipe to be vegan friendly and gluten-free.

Ingredients (serves 2) 

  • 1 tsp cornflour
  • 3 tbsp water
  • 1 tbsp light soy sauce (or GF soy sauce)
  • 1 tsp dark soy sauce  (or GF soy sauce)
  • 1 ½ tbsp oyster sauce (or GF/vegetarian oyster sauce)
  • 1 tsp sesame oil
  • 1 tbsp Shaoxing Wine (Chinese cooking wine or dry sherry)
  • 300g firm tofu
  • 1 tbsp garlic or onion infused olive oil
  • 1 carrot, finely chopped
  • ¾ cup green beans, finely chopped
  • ¾ cup oyster mushrooms, finely chopped
  • Lettuce leaves of choice (e.g. iceberg lettuce, cos lettuce)
  • 2 spring onions, green tips only, sliced
  • Coriander leaves
  • Granulated peanuts 



  1. Mix the cornflour with water in a small dish until lump free. Add soy sauces, oyster sauce, sesame oil and cooking wine. Set aside the sauce.
  2. Heat infused oil over medium-high heat in a large pan. Cook carrots for 2 minutes, then add in green beans and mushrooms. Cook for 3 minutes until carrots are tender.
  3. Using your fingers, crumble the tofu into the pan and use a spatula to break up the ‘mince’ if needed. Mix the tofu through and pour in the sauce. 
  4. Transfer into a bowl to serve.  When you’re ready to eat, spoon the tofu mixture into the lettuce leaf and sprinkle with spring onion, coriander and peanuts.


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