# Kung Pao Tofu and Vegetable Bowl

**By Encompass Design India Private Limited** · 2024-08-21

## Ingredients

-   400g firm tofu, cubed
-   1 cup bell peppers (red and yellow), chopped
-   1 cup zucchini, chopped
-   1 cup snap peas
-   1/2 cup water chestnuts, sliced
-   3 tbsp [Root-Free | Vintage Kung Pao Sauce](https://smallbatch.co.in/products/jbatch-vintage-kung-pao-sauce)
-   2 tbsp sesame oil
-   2 tbsp soy sauce (ensure it's Jain)
-   1 tbsp rice vinegar
-   1 tbsp maple syrup or agave nectar (for a touch of sweetness)
-   1/4 cup chopped roasted peanuts
-   Cooked quinoa or brown rice, for serving

## Instructions

1.  **Prepare Tofu:** Heat sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 7-8 minutes. Remove tofu and set aside.
2.  **Stir-Fry Vegetables:** In the same skillet, add bell peppers, zucchini, snap peas, and water chestnuts. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
3.  **Add Sauce:** Return tofu to the skillet. Add [Root-Free | Vintage Kung Pao Sauce](https://smallbatch.co.in/products/jbatch-vintage-kung-pao-sauce), soy sauce, rice vinegar, and maple syrup. Stir well to coat everything evenly.
4.  **Finish:** Cook for an additional 2 minutes until the sauce is heated through and slightly thickened.
5.  **Serve:** Serve hot overcooked quinoa or brown rice, garnished with chopped roasted peanuts.

**Tags:** All Recipes, Root-Free

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> Source: [smallbatch.co.in](https://smallbatch.co.in/blogs/root-free/kung-pao-tofu-and-vegetable-bowl)