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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.
Tofu and edamame san choy bau recipe
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Serves: 4
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
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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.
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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.
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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.
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