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
Cuisine: Chinese
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

Instructions

Prep:10minCook:25min

The inspiration for this recipe comes from the san choi bao I grew up eating in New York's Chinatown, which were filled with minced squab stir-fried with pine nuts and finely diced water chestnuts and vegetables. The mix of crunchy, crisp, and tender bits works just as well with a new set of vegetable-based ingredients.

Updated at: Mon, 23 Dec 2024 11:53:49 GMT