Vegan San Choy Bau

2 cloves garlic, crushed

2 cm piece of ginger, grated

4 king oyster mushrooms, finely diced

15 fresh shitake mushrooms, finely diced

1 packet firm organic tofu, crumbled

3 spring onions, finely sliced

100g water chestnuts, finely diced

1 bunch coriander

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon sesame seeds

Juice of 1 lime

1 hot chilli

1/2 cup bean sprouts

1/4 cup chopped roasted peanuts

Iceberg or butter lettuce leaves

Heat a tablespoon of coconut oil in a large pan or wok. Fry the garlic and ginger, then add in the crumbled tofu (I blitzed mine in the food processor for a second to create a kind if minced texture), mushrooms, and water chestnuts. Once this has colour slightly, add in the sauces, lime juice, chilli, sesame seeds, spring onion and half the coriander. Once cooked, separate into individual lettuce cups and top with bean sprouts, peanuts and the remaining coriander.