The best vegan san choy bau {gluten-free}

By Alannah | Kale Mary
June 12, 2017
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Author Notes: Tell us about your recipe.Alannah | Kale Mary

Serves: 3-4

  • 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.

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