🌱 Sweet & Spicy Vegan Stir Fry

A colorful wok-tossed masterpiece!

🛒 Ingredients:

2 tbsp olive or avocado oil

1 cup broccoli florets

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 cup sugar snap peas or green beans

1 small red onion, thinly sliced

1 cup shredded purple cabbage

1 cup cubed extra-firm tofu (optional)

2 tbsp soy sauce or tamari

¼ cup Rollicking Buckaroo Pepper Jam (Mild or Medium)

1 tbsp rice vinegar or lime juice

1 clove garlic, minced

1 tsp grated fresh ginger

Cooked jasmine or brown rice, to serve

Fresh cilantro, sesame seeds, and lime wedges for garnish

🔥 Instructions:

Prep the Sauce
In a small bowl, whisk together soy sauce, pepper jam, vinegar/lime juice, garlic, and ginger.

Stir Fry Time
Heat oil in a large wok over medium-high heat. Add tofu (if using) and cook until golden. Remove and set aside.

Sauté Veggies
Toss in broccoli, onion, and snap peas. Stir-fry for 2–3 minutes. Add bell peppers and cabbage; cook another 2–3 minutes until vibrant but crisp-tender.

Add Sauce & Toss
Return tofu to wok, pour in the sauce, and stir well to coat. Let simmer for 1–2 minutes until everything is glazed and glossy.

Serve
Spoon over hot rice and sprinkle with cilantro, sesame seeds, and a squeeze of lime.