vegetarian san choy bau

INGREDIENTS

  • Thumb size piece of ginger, grated
  • 2 cloves garlic crushed
  • The white parts of 3 spring onions sliced thinly (the green part is optional, I use this to garnish fresh)
  • 1 large carrot sliced into small cubes
  • 1 large red chilli chopped finely
  • 200g firm tofu sliced into small cubes
  • 3 cups cooked brown rice
  • 2-3 tbsp tamari sauce
  • 1 tbsp honey

METHOD

  1. Cook your rice according to the instructions on the packet. I try to just undercook the rice so when added to the vegetables in the pan it doesn’t go too soft. Set aside.
  2. Heat a saucepan over medium to high heat with a splash of olive oil, add the ginger, garlic, chilli, onions and carrot to the pan and cook for 10 minutes.
  3. Once the carrot has started to soften, add the tofu to the pan and cook for a further 5 minutes.
  4. Add the cooked brown rice, tamari sauce and honey to the pan, stir through and continue to cook until the rice is heated through.
  5. Dress with some shallots and crushed peanuts then serve in some lettuce cups or however you like.

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