Tofu San Choi Bao

This has to be one of our favourite meals of all time. There's just something about finely chopped veg and your choice of protein, earned, in a crisp, cool and perfectly shaped lettuce cup. So much to love!


  • 70g Organic firm tofu

  • 2 tbsp tamari

  • 1 tsp ginger, grated

  • 1 clove garlic

  • 1 tsp coconut oil

  • 6 Butter or Baby gem lettuce leaves

  • ½ x zucchini, diced

  • 1/2 broccoli, broken into small florets

  • 6 x swiss brown mushrooms, chopped

  • 1/4 a red onion

  • 1 small red chilli


  1. In a bowl, stir together 1 tbsp tamari, grated ginger, garlic, chilli.

  2. Slice the tofu into thin slices (about 1/2 cm) and coat the tofu in the marinade, making sure both sides are nicely covered. Leave to one side.

  3. Prepare all of your vegetables

  4. Heat a medium frypan or wok on a medium heat with the coconut oil.

  5. Add in your vegetables (onion first until translucent and then zucchini, mushrooms and broccoli

  6. Cook for a minute or two.

  7. Add in the tofu and cook until slightly brown on each side

  8. Splash with the remainder of the tamari and a splash of water. Cook/steam for a couple of minutes.

  9. Place to one side.

  10. Fill your lettuce leaves with the mixture and enjoy.

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