Tofu San Choi Bao w/ Dipping Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dinner
Cuisine: Chinese
Serves: 8
Ingredients
  • 500g firm tofu
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • knob ginger, about 20g, finely chopped
  • 120g mushrooms, chopped
  • 2 leaves of silverbeet, spine removed and finely chopped
  • 1 carrot, julienne
San Choi Bao Sauce
  • 2 tbs mushroom sauce (oyster sauce’s vegetarian cousin)
  • 1 tbs light soy sauce (in colour and flavour not calories)
  • 1 tbs dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp shao hsing wine or dry sherry
  • ½ lime, juiced
  • 2 tsp sugar
Final touches
  • ¼ cup coriander, finely chopped
  • ¼ cup crushed peanuts
  • aleppo pepper chilli flakes* (not necessary but a wonderful addition if you can source it – you will use it in so many dishes)
  • Firm, crisp lettuce such as iceberg or baby cos (the cos being my preferred lettuce as it’s a very easy shape to work with)
Dipping sauce
  • ¼ cup light soy sauce
  • 1 lime, juiced
  • 1 tsp white sugar
  • knob ginger, julienned
  • Red chilli to taste – either dried, fresh or from a jar
  • Spring onion, finely chopped
* Aleppo Pepper is a chilli flake from Turkey that has a sweet fruitiness with a salty tartness and a mild heat. It works in all sorts of recipes not just Mediterranean food. You will fall in love with this chilli and will no doubt use in place of other chilli flakes.
Method
  1. Freeze the tofu and then defrost it the day you want to cook with it.
  2. Once defrosted, place the tofu between a couple of pieces of paper towel and place weights on top to put gentle pressure on the tofu. Leave to drain for 20 minutes.
  3. Break the tofu into smaller chunks and then blitz in a food processor till it resembles chicken mince then set aside.
  4. Combine all the ingredients for the dipping sauce, taste and then adjust as needed. Place into separate little bowls, one for each person and then set aside.
  5. Combine all ingredients for the San Choi Bao sauce and then set aside.
  6. Heat some oil in a pan and cook the onion and celery for about 5 minutes or till softened.
  7. Add the ginger, garlic and cook for 2 minutes.
  8. Add the carrot, mushrooms, silverbeet and cook for 2 minutes.
  9. Pour in the sauce and stir to combine.
  10. Add the coriander and stir to combine then top with the chopped peanuts
  11. When you are ready to serve, place the filling into a large bowl, place the leaves of the lettuce into another and then enjoy.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/tofu-san-choi-bao-w-dipping-sauce/