Cut the tofu into 6-8 even-sized pieces and bake in the oven for 20 minutes.
While tofu is in the oven, gently toast the pine nuts in a wide-based saucepan. Set aside.
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.
Remove tofu from oven and let cool. Once cooled, use your hands to break up/crumble the tofu.
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.
Add the tofu crumbles and pine nuts before adding the sauce ingredients to the pan. Cook until sauce thickens – approx. 5 minutes.