JUMP TO THE RECIPE ⇩

This one is a banger. Quick, easy, fresh and delicious. Packed with wholesome plant-based protein.

Keep this one bookmarked for the next time you have a hankering for vegan Chinese, because we all know finding a Chinese restaurant that caters well for plant-based diets can be a bit of a challenge.

The meat substitute is tofu mince – just a block of firm tofu crumbled up. Too easy. The texture is awesome and makes for a dish that looks freakishly like real chicken mince! The brown rice and finely chopped cauliflower make the texture even better.

If you have a food processor, you can literally just chuck the tofu and veggies (minus the onion, garlic and ginger) into your processor and give it a spin for a minute or so till it’s a nice “mincy” consistency. Then just start from step 3. Doesn’t get much more simple!

 

Vegan San Choy Bow
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Fresh, delicious Chinesy cups of goodness

Course: Main Course
Cuisine: Chinese
Keywords: Gluten-free, Vegan Chinese, Vegan San Choy Bow
Servings: 6 people
Ingredients
  • 1 cup long grain brown rice
  • 500 g firm tofu
  • 1 tbsp sesame oil
  • 2 cups cauliflower finely diced
  • 1 medium carrot finely diced
  • 6-8 button mushrooms diced
  • 100 g can water chestnuts finely chopped
  • 1 brown onion diced
  • 2 cloves garlic minced
  • 1 heaped tbsp finely grated fresh ginger
  • 4 tbsp vegan oyster sauce *see note
  • 1/3 cup organic tamari sauce *see note
  • juice of 1 lemon
  • 1/2 tsp cayenne pepper
  • 1 tbsp chinese all spice
  • 1-2 heads baby cos lettuce
Instructions
  1. Add the rice and 1.5 cups water to a pot. Bring it to the boil then reduce to a simmer, cover and cook for 20 minutes. Remove from heat and let sit, covered for a further 10-15 minutes.

  2. While the rice cooks, crumble tofu into a bowl and prepare the vegetables.

  3. Add the sesame oil, onion and garlic to a large wok and cook for 1 minute before adding the tofu, cauliflower, carrot, water chestnuts, mushrooms and ginger.

  4. Add the sauces, lemon juice and cayenne pepper and stir fry for 5 minutes.

  5. Stir in the cooked rice until well combined.

  6. Scoop mixture into the baby cos lettuce leaves and garnish with sliced shallots and fresh red chilli (if you like) to serve.

Recipe Notes

*You should be able to find vegan oyster sauce at your local Asian grocer - it's made with oyster mushrooms and is awesome. If you have trouble you can use a good quality hoisin sauce instead. Make sure there's no gluten in your sauces if you need this recipe to be gluten free.

Pin It on Pinterest

Share This

Share This!

Would your people love this post?