The best vegan san choy bau {gluten-free}

Ingredients

• 250
  
  grams organic non-GMO firm tofu
  
• 80
  
  grams pine nuts
  
• 1
  
  tablespoon dry sherry
  
• 1
  
  tablespoon gluten-free soy sauce
  
• 1
  
  tablespoon rice wine vinegar
  
• 4
  
  tablespoons gluten-free hoisin sauce
  
• 1
  
  teaspoon sriracha (more if you can handle heat)
  
• 1
  
  teaspoon arrowroot flour
  
• 1/2
  
  red onion, diced
  
• 3
  
  garlic cloves, minced
  
• 1
  
  thumb-sized piece of ginger, diced
  
• 2
  
  carrots, diced
  
• 2
  
  zucchinis, diced
  
• 100
  
  grams green beans, diced
  
• 
  
  Gem lettuce, to serve
  
• 
  
  Thai basil, to serve
  

Directions

1. Preheat the oven to 200 degrees C.
2. Cut the tofu into 6-8 even-sized pieces and bake in the oven for 20 minutes.
3. While tofu is in the oven, gently toast the pine nuts in a wide-based saucepan. Set aside.
4. Add dry sherry, soy sauce, rice wine vinegar, hoisin sauce and sriracha into a small bowl and whisk. Add arrowroot and mix until combined. Set aside.
5. Remove tofu from oven and let cool. Once cooled, use your hands to break up/crumble the tofu.
6. Heat some oil in a saucepan and add the onions. Saute for 10 minutes before adding the garlic and ginger. Once browned and fragrant, add carrot, zucchini and green beans and cook a further 5-8 minutes.
7. Add the tofu crumbles and pine nuts before adding the sauce ingredients to the pan. Cook until sauce thickens – approx. 5 minutes.
8. Serve in lettuce leaves with fresh Thai basil.