Fresh and fun, these tasty parcels make the perfect light meal or appetiser.

be_Tofu and edamame san choy bau

Serves: 4


Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

What to do

  • 1. Heat the oils in a large wok over high heat. Add the tofu and stir-fry for 4 minutes or until crispy and golden. Add the edamame, mushrooms, garlic and chilli and stir-fry for 2 minutes.

  • 2. Add the oyster sauce and ¹⁄³ cup (80 ml) water and stir-fry for 1 minute or until well combined and coated. Remove the wok from the heat and toss the chives through.

  • 3. Divide the cos leaves among serving plates. Fill with the tofu mixture, sprinkle with the chopped almonds and season to taste with freshly ground black pepper. Serve.

  • Note: You can buy frozen shelled edamame from Asian supermarkets or buy them in their pods and shell them once the pods have thawed. You will need approximately 250 g edamame pods to produce 150 g shelled edamame.

    Tip: To make it portable, cool the tofu mixture completely and transfer to airtight container/s. Place the lettuce leaves and chopped almonds in separate airtight containers for transportation. Keep chilled.

    Recipe extracted from CSIRO Low-Carb Every Day by Professor Grant Brinkworth and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99.

    Related Articles

    Healthy Kids

    Baba ghanoush recipe

    Wow your guests with this smoky eggplant dip — or simply enj...

    Read more
    Healthy Kids

    Corn salsa recipe

    This is such an easy recipe but such a tasty dish!

    Read more
    Healthy Kids

    Asian cucumber salad recipe

    Fresh and delicious seasonal Asian salad.

    Read more

    10 healthy festive recipes

    Eat well and feel your best this festive season.

    Read more

    5 delicious festive recipes on a budget

    A festive menu that won't break the bank.

    Read more