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Author Notes: You’ll love this san choy bau. It’s actually mushroom-free. I toyed with the idea of adding mushrooms for some meatiness but I’m not the biggest fan, and I really want to show you that there’s so much more to vegan meals than mushrooms. —Alannah | Kale Mary
- 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
- Preheat the oven to 200 degrees C.
- 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.
- Serve in lettuce leaves with fresh Thai basil.