1. Prepare the Lettuce Cups:

• • Carefully separate the lettuce leaves from the head(s). Try to keep them whole and cup-shaped.

• • Wash the leaves thoroughly under cold running water.

• • Pat them dry gently with paper towels or use a salad spinner.

• • Chill the prepared lettuce cups in the refrigerator until ready to serve. This keeps them extra crisp.

2. Prepare the Tofu (if not already crumbled/diced):

• • If you haven’t already, press the tofu for at least 20-30 minutes to remove excess water. You can use a tofu press or place it between two plates weighted down with heavy objects, with paper towels to absorb moisture.

• • Once pressed, crumble the tofu into small, irregular pieces with your hands, or finely dice it with a knife.

3. Cook the Filling:

• • Sauté Tofu: Heat the cooking oil in a large skillet, wok, or Dutch oven over medium-high heat. Add the crumbled or diced tofu. Cook, stirring occasionally, for 7-10 minutes, or until it’s nicely browned and slightly crisped. Remove the tofu from the skillet and set it aside.

• • Sauté Aromatics: To the same skillet (add a touch more oil if needed), add the chopped yellow onion and the white parts of the green onions. Sauté for 3-4 minutes until softened and translucent.

• • Add Garlic & Ginger: Stir in the minced garlic and ginger. Cook for another minute until fragrant, being careful not to burn them.

• • Cook Mushrooms & Carrots: Add the finely diced mushrooms and carrots to the skillet. Cook, stirring frequently, for 5-7 minutes, until the mushrooms have released their liquid and started to brown, and the carrots are tender-crisp.

• • Incorporate Remaining Vegetables: Add the diced water chestnuts and bamboo shoots (if using) to the skillet. Stir to combine and cook for another 2-3 minutes.

• • Return Tofu & Make Sauce: Return the cooked tofu to the skillet with the vegetables.

    • • In a small bowl, whisk together the hoisin sauce, soy sauce/tamari, rice vinegar, toasted sesame oil, white pepper (if using), and optional sriracha/chili garlic sauce.
    • • If using the cornstarch slurry, whisk it in now.

• • Combine & Simmer: Pour the sauce mixture over the tofu and vegetables in the skillet. Stir everything well to ensure all ingredients are evenly coated. Bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring constantly, until the sauce has slightly thickened and clings to the filling ingredients.

• • Finish with Green Onions: Remove the skillet from the heat. Stir in the green parts of the sliced green onions. Taste and adjust seasoning if necessary (you might want a little more soy sauce or hoisin).

4. Assemble and Serve:

• • Arrange the chilled lettuce cups on a platter.

• • Serve the warm vegetarian filling in a separate bowl, allowing everyone to assemble their own San Choy Bau.

• • Set out small bowls of optional garnishes like fresh cilantro, toasted sesame seeds, crushed nuts, and lime wedges.

• • To eat, spoon a generous amount of the warm filling into a lettuce cup, add desired garnishes, and enjoy immediately!