San Choy Bow

INGREDIENTS:
For 4 servings
-
1 large iceberg lettuce, leaves carefully removed and kept intact
-
3 tbsp sesame oil
-
250g tofu, pressed and crumbled
-
200g mushroom, finely copped (or processed in a blender into small pieces)
-
1 white onion
-
2 shredded carrots
-
2 garlic cloves, minced
-
1 tbsp fresh ginger, grated
-
approx. 150g rice noodles (any shape)
-
Optional toppings: chopped cashews (or peanuts), sesame seeds, chopped spring onion and chilli
Sauce:
-
2 tbsp peanut butter
-
2 tsp red curry paste
-
juice from 1/2 lime
-
4 tbsp soy sauce
-
a few splashes of water to thin
DIRECTIONS:
-
Begin with removing the leaves from the lettuce. Making sure to keeping them intact and not ripped. Once you have carefully removed the leaves place them in a large bowl with ice water until serving.
-
Put 1 tbsp of sesame oil in a pan and add your chopped onion. Cook for 5 minutes, until translucent. Next add the garlic and ginger and cook for another 2 minutes.
-
Now add the crumbled tofu, finely chopped mushrooms and shredded carrot. Cook for 15 minutes, until the mushrooms have released all of their juices and they have been absorbed.
-
Meanwhile, make your sauce by combining all of the sauce ingredients. Add half the sauce into the tofu/mushroom mixture and leave half for serving!
-
Meanwhile, cook your rice noodles to packet instruction. Once done drain and run under cold water to stop them cooking. Place them in a bowl with 1-2 tbsp of sesame oil (to prevent them from sticking).
-
Now assemble! Place a handful of the noodles in the bottom of the lettuce leaf, then add the tofu / mushroom mixture on top. Top with sauce and optional toppings!