INTOLERANCE: Gluten free, lactose free, dairy free
*Modify for FODMAP:
- Swap garlic for garlic infused oil or chives
- Check spices ingredients to make sure FODMAP friendly
- Swap coconut water for regular water
400 g tinned tomatoes
10-12 prunes, simmered in hot water for 5 minutes and strained
2 tsp five spice powder
1 tbsp fish sauce
1 tbsp rice wine vinegar
1 tbsp tamari
1tbsp olive oil
I tbsp chopped garlic
1tbsp chopped ginger
2 punnets fresh shitake mushrooms, sliced
2 coriander roots (reserve the leaves for later)
4 tbsp hoisin dressing
235g of tofu, cut into small cubes
10 -12 baby cos leaves
1 bunch coriander leaves, picked
2 cups bean shoots
2 fresh chillis finely sliced
2 tbsp chopped toasted peanuts
To make the Hoisin, pass the tomatoes through a fine sieve and bring to the boil in a small saucepan. Add the cooked prunes, 5-spice powder, tamari and vinegar and cook on med heat for 5 minutes. Leave to cool then blitz in a processor until smooth. Set aside.
In a large pan on a medium to high heat, add 1tbsp oil. Add garlic and ginger and fry for one minute. Add the mushrooms and cook for 2 minutes before adding the coriander roots.
Add the tofu and stir just long enough to heat the tofu. Add half the hoisin and stir to combine.
To assemble the san choi bao, lay the lettuce cups on a serving platter. Divide the warm mushroom mixture amongst the lettuce cups and top each one with a dollop of hoisin, fresh chilli, nuts and a sprig of coriander.
“This is an edited recipe extract from Karen Martini & Richard Barassi – The Intolerant Cooks and airs weekly at 4pm Sunday on 7Two.”