Prep time: 15 mins

Cooking time:  10 mins

Serving: 4-6 people


You will need


  • 400g Ardmona Tinned Tomatoes 
  • 10-12 Angas Park Prunes - simmered in hot water for 5 mins & strained
  • 2 tsp five spice powder
  • 1 tbsp fish sauce 
  • 1 tbsp rice wine vinegar
  • 1 tbsp tamari 

To Serve 

  • 10-12 baby cos leaves
  • 1 bunch of coriander leaves, picked
  • 2 cups of bean shoots 
  • 2 fresh chillies finely sliced 
  • 2 tbsp of chopped toasted peanuts



  • 1 tbsp olive oil 
  • 1 tbsp chopped garlic 
  • 1 tbsp chopped ginger 
  • 2 punnets of shitake mushrooms 
  • 2 coriander roots (reserve the roots for later)
  • 4 tbsp hoisin dressing 
  • 1 packet of Bonsoy Tofu - cut into small cubes 

Step 1

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.


Step 2

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.


Step 3

Add the Tofu and stir just long enough to heat the tofu. Add half the hoisin and stir to combine.


Step 4

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.