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5 (1 vote)

Mushroom and tofu lettuce wraps (san choy bau)

Delicious umami flavours from mixed mushroom varieties keep this dish flavourful. Plus, the crunch from lettuce leaves and nutty grains add texture.

Serves 4

Prep Time 10 min

Cooking Time 10 min


  • 3tsp sesame oil
  • 600g mixed mushrooms, chopped or sliced
  • 225g pack smoked tofu, chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, thinly sliced
  • 2tbsp reduced-salt soy sauce
  • 225g can sliced water chestnuts, drained
  • 250g pouch ready to heat grains and rice, such as Merchant Gourmet Glorious Grains
  • 4tbsp chopped fresh mint or coriander, plus extra leaves to serve
  • 3 spring onions, chopped
  • 1 round lettuce, leaves separated


  1. Heat the oil in a large non-stick frying pan over a medium heat. Add the mushrooms and cook, stirring, for 5 min.
  2. Add the tofu, garlic and chilli, then cook, stirring, for 1 min. Add the soy sauce and water chestnuts and stir to combine. Add the grains and stir-fry for 2 min to warm through, then stir through the herbs and most of the spring onions. Fill the lettuce leaves with the mixture.
  3. Garnish with extra herbs and serve with the remaining onions to sprinkle over.

Add a drizzle: Serve with 1tbsp plum sauce per person (adding about 50kcal).

Nutrition per serving

Read more on how we calculate nutrition.
215 12g 7g 0.9g 6.1g 3.8g 0.8g 61mg 22g 4.4mg

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