Tofu San Choy Bow


(Serves 2)

½ Red Onion

2 cloves garlic

1.5cm piece of fresh ginger (grated)

4 baby corns (chopped)

150g crumbled firm tofu

2 small sweet potatoes (grated) – you can use carrots, I just had sweet potatoes coming out of my ears.

3 tbsp chopped peanuts

3 big leaves of spring greens (or any green leafy veg you wish to add)

2 small red chillies

Juice of 1 lemon

2 tbsp sesame oil

Handful of fresh mint

3-4 leaves (cups) of iceburg lettuce (to serve)

Sesame seeds (to serve)

Coconut yoghurt (to serve)

Fresh coriander (to serve)

Step 1

Put the diced onion, sliced garlic, ginger, corn, tofu sweet potatoes, peanuts, and chilli into a non stick frying pan with 2 tbsp sesame oil and fry on a medium heat.

Step 2

Add the lemon juice and chopped greens to the pan and continue to stir.

Step 3

After 10 minutes its cooked! Add the chopped mint, a little more sesame oil and salt and pepper to taste. Then spoon into your lettuce cups. Top with a drizzle of coconut yoghurt, some sesame seeds and some fresh coriander!

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