The best vegan san choy bau {gluten-free}

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.