Sunday, November 27, 2011
vegetarian san choy bow
Not the prettiest dish in the world, but it's my new favourite dish.
This week, we've got heaps of lettuce leaves in our vegie box.
I don't normally buy lots of lettuce leaves myself, as they tend to wilt in a few days in the fridge, and to be honest, I thought iceberg lettuce is the most boring tasteless vegie ever.
Sorry iceberg, not your fault, I shouldn't have judged you too soon, blame the restaurants or cafes that turned you into a boring dish they called "garden Salad".
Anyway, this particular iceberg lettuce that I've got is far from boring, it tasted really fresh and crunchy!! So I searched for a non-salad recipe that uses this crunchy baby.
Holly google brought me to Zoe's recipe, from vegan easy. I don't like fake mince, so I tweaked the recipe a little bit, and came up with this recipe:
4 - 5 iceberg lettuce leaves, break carefully, don't leat them tear, wash and drain (this will act as a vessel for the tofu)
1/2 block of firm tofu
2 cups of mushroom, sliced (I used plain old buttons, but you could use fancy mushrooms as well)
1/2 onion, chopped
1 clove garlic
1 tsp olive oil
a few drops sesame oil
1 tbsp tamari (or less, I don't normally measure it)
1 tbsp kecap manis
1 tsp sriracha chilli sauce
salt and pepper to taste
serve 2 - 3
heat olive oil in a frying pan, add onion and fry until fragrant
add crumbled tofu, I normally crumbled my tofu straight on top of the frying pan, but there's a high chance of having crumbled tofu everywhere in the kitchen
mix it up with the onion, add sliced mushroom and garlic, cover with a lid, and let it cook for 2 minutes
uncover, and stir for further 2 minutes
add sesame oil, tamari, chilli sauce and kecap manis
season with salt and pepper, taste, and adjust
to serve, arrange the lettuce leaves, and put the tofu mixture on top
to eat, put a squirt of sriracha sauce if you want extra hot, roll up, and eat with your hand. YUM!