← Replies in Cantonese-Style Tofu, Pine Nut, and Jicama Lettuce Cups (San Choi Bao) Recipe

Really loved this and is adaptable. I didn’t have jicama or water chestnuts but used bell pepper and carrot (in addition to the celery) for the crunch. Used 20oz of tofu and 1.5x the sauce. Very good, will definitely make again!