The Best Vegan San Choy Bau {Gluten-Free}

• 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

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.

nongmo, nuts, sherry, soy sauce, rice wine vinegar, hoisin sauce, sriracha, arrowroot flour, red onion, garlic, ginger, carrots, green beans, gem lettuce, basil

Taken from food52.com/recipes/71428-the-best-vegan-san-choy-bau-gluten-free (may not work)