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
- 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
- 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.
- 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.
- Add Sauce: Return tofu to the skillet. Add Root-Free | Vintage Kung Pao Sauce, soy sauce, rice vinegar, and maple syrup. Stir well to coat everything evenly.
- Finish: Cook for an additional 2 minutes until the sauce is heated through and slightly thickened.
- Serve: Serve hot overcooked quinoa or brown rice, garnished with chopped roasted peanuts.
