The Best Vegan San Choy Bau {Gluten-Free}

1. 1

   Preheat the oven to 200 degrees C.

2. 2

   Cut the tofu into 6-8 even-sized pieces and bake in the oven for 20 minutes.

3. 3

   While tofu is in the oven, gently toast the pine nuts in a wide-based saucepan. Set aside.

4. 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. 5

   Remove tofu from oven and let cool. Once cooled, use your hands to break up/crumble the tofu.

6. 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. 7

   Add the tofu crumbles and pine nuts before adding the sauce ingredients to the pan. Cook until sauce thickens - approx. 5 minutes.

8. 8

   Serve in lettuce leaves with fresh Thai basil.

* Per serving · 4 servings · Values may vary.