Tofu San Choy Bow


5 mins


20 mins


25 mins


4 Servings


  • 1 tablespoon peanut oil
  • 400g gram firm tofu, finely chopped (NOTE – can also use beef, pork, chicken)
  • ½ cup water chestnuts, finely chopped
  • 2 medium carrots, finely chopped or grated 
  • 3 sprigs spring onion + 1 more for topping if desired
  • 1 clove garlic, crushed
  • 1cm knob of ginger, crushed or very finely chopped
  • ¼ cup crushed peanuts (for topping) 
  • 1 fresh chilli, finely chopped (optional – for topping)
  • ½ cup bean sprouts, roughly chopped (for topping)
  • Coriander, to top (unless you’re one of the ~20% of the population programmed to dislike it!)
  • Iceberg lettuce, baby cos or other lettuce cups to serve


  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon sesame oil 
  • 1 teaspoon/drizzle honey


  1. Get medium-large frypan on medium heat, add peanut oil, garlic and ginger, stir around for approx. 30 seconds
  2. Add in carrot, tofu and water chestnuts, stir around for approx. 3 mins
  3. Add spring onions and sauce and mix until well combined, cook stirring mixture around for another 5 mins, or until tofu and carrot have cooked and mixture is hot
  4. In smaller frypan, toast crushed peanuts until slightly browning, approx. 2-3 mins (you don’t need extra oil for this, just the peanuts)
  5. Spoon mixture into lettuce cups and top each one with a sprinkle of bean sprouts, toasted crushed peanuts, coriander and chilli to serve. 

This recipe was developed by volunteer dietitian (APD) Anna Broughton –  we think she is san choy WOW! 😉