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Ingredients
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250 grams
organic non-GMO firm tofu
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80 grams
pine nuts
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1 tablespoon
dry sherry
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1 tablespoon
gluten-free soy sauce
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1 tablespoon
rice wine vinegar
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4 tablespoons
gluten-free hoisin sauce
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1 teaspoon
sriracha (more if you can handle heat)
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1 teaspoon
arrowroot flour
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1/2
red onion, diced
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3
garlic cloves, minced
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1
thumb-sized piece of ginger, diced
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2
carrots, diced
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2
zucchinis, diced
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100 grams
green beans, diced
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Gem lettuce, to serve
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Thai basil, to serve
Directions
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Preheat the oven to 200 degrees C.
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Cut the tofu into 6-8 even-sized pieces and bake in the oven for 20 minutes.
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While tofu is in the oven, gently toast the pine nuts in a wide-based saucepan. Set aside.
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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.
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Remove tofu from oven and let cool. Once cooled, use your hands to break up/crumble the tofu.
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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.
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Add the tofu crumbles and pine nuts before adding the sauce ingredients to the pan. Cook until sauce thickens – approx. 5 minutes.
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Serve in lettuce leaves with fresh Thai basil.
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