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Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups (San Choi Bao) Recipe

Name: Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups (San Choi Bao) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 (14-ounce; 400g) block firm tofu; 1 tablespoon (15ml) Shaoxing wine or dry sherry; 1 tablespoon (15ml) dark soy sauce; 2 teaspoons (10ml) Chinese black vinegar or cider vinegar; 4 tablespoons (60ml) hoisin sauce, plus more for serving; 2 teaspoons (10ml) chili sauce, such as Sriracha or sambal oelek (optional); 1 teaspoon (about 3g) cornstarch; 1 1/2 ounces pine nuts (40g; about 1/4 cup); 1/4 cup (60ml) vegetable oil, divided; 2 1/2 ounces shiitake mushrooms, stems removed, cut into 1/4-inch dice (70g; about 1 cup diced); 3 scallions, white and pale green parts only, thinly sliced; 3 medium cloves garlic, minced (about 1 tablespoon; 15ml); 1 (1-inch) knob ginger, minced (about 1 tablespoon; 15ml); 4 ounces jicama, peeled and cut into 1/4-inch dice (about 1/2 of an apple-sized jicama; 120g) (see note); 2 ounces celery, cut into 1/4-inch dice (about 1 large stalk; 60g); Handful chopped fresh cilantro leaves; Kosher salt; Ground white pepper; 1 head iceberg or green leaf lettuce, picked into individual leaves, stored in ice water until ready to use

Prep Time

10m

Cook Time

25m

Total Time

35m

This Cantonese-style tofu, pine nut, and jicama lettuce cups recipe is perfect for a light, refreshing meal. Marinated tofu, pine nuts, and crunchy jicama are all wrapped in crisp lettuce leaves. A simple, yet satisfying dish with a nice blend of flavors and textures.

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Ingredients

Servings: 4

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1 (14-ounce; 400g) block firm tofu

1 tablespoon (15ml) Shaoxing wine or dry sherry

1 tablespoon (15ml) dark soy sauce

2 teaspoons (10ml) Chinese black vinegar or cider vinegar

4 tablespoons (60ml) hoisin sauce, plus more for serving

2 teaspoons (10ml) chili sauce, such as Sriracha or sambal oelek (optional)

1 teaspoon (about 3g) cornstarch

1 1/2 ounces pine nuts (40g; about 1/4 cup)

1/4 cup (60ml) vegetable oil, divided

2 1/2 ounces shiitake mushrooms, stems removed, cut into 1/4-inch dice (70g; about 1 cup diced)

3 scallions, white and pale green parts only, thinly sliced

3 medium cloves garlic, minced (about 1 tablespoon; 15ml)

1 (1-inch) knob ginger, minced (about 1 tablespoon; 15ml)

4 ounces jicama, peeled and cut into 1/4-inch dice (about 1/2 of an apple-sized jicama; 120g) (see note)

2 ounces celery, cut into 1/4-inch dice (about 1 large stalk; 60g)

Handful chopped fresh cilantro leaves

1 head iceberg or green leaf lettuce, picked into individual leaves, stored in ice water until ready to use

Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups (San Choi Bao) Recipe

Ingredients

Steps

Nutrition Facts

Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups (San Choi Bao) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts