This vibrant and nutritious Tofu San Choy Bow is packed with vegetables that offer an array of health benefits. The crisp carrots provide a boost of beta-carotene for eye health, while beans are rich in fiber and essential nutrients that support digestion. Water chestnuts add a satisfying crunch and are low in calories but high in antioxidants, helping reduce inflammation. Spring onions contribute a subtle yet flavorful dose of vitamins A and C, which are crucial for immune function. Wrapped in refreshing iceberg lettuce cups, this dish delivers a perfect balance of taste and nourishment, making it a delicious way to enjoy plant-based eating.
Heat a large pan over medium heat. Add some sesame oil, the ginger and the whites of the spring onion. Cook for a couple of minutes.
Add in the crumbled tofu, carrot, beans, water chestnuts and the rest of the spring onions. Cook for 5 minutes or until the vegetables are cooked through.
In a separate bowl, mix together sauce ingredients. Add the sauce to the tofu mixture and cook for a further couple of minutes. Remove from the heat.
Prepare and wash your lettuce cups. Assemble by spooning tofu mixture into the lettuce cups. Season with sesame seeds, chilli or coriander.
