Vegan Pepper Jam Garlic & Herb Stir-Fry

Vegan Pepper Jam Garlic & Herb Stir-Fry

Ingredients

1 block extra-firm tofu, pressed and cubed

2 tablespoons olive oil, divided

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 large carrot, julienned

3 tablespoons Rollicking Buckaroo Pepper Jam

2 teaspoons Rollicking Buckaroo Garlic & Herb Seasoning

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 cloves garlic, minced

2 green onions, sliced

Cooked rice or noodles, for serving

Directions

Pat the tofu dry and press out excess moisture. Cut into cubes.

Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden on all sides, about 6–8 minutes. Remove and set aside.

Add the remaining 1 tablespoon olive oil to the pan. Add bell peppers, broccoli, snap peas, and carrot. Stir-fry for 4–5 minutes until crisp-tender.

Add the minced garlic and cook for 30 seconds.

In a small bowl, stir together the pepper jam, Garlic & Herb Seasoning, soy sauce, and rice vinegar.

Return the tofu to the pan and pour in the sauce. Toss everything together for 2–3 minutes until glossy and heated through.

Finish with green onions and serve over rice or noodles.

Why it works
The pepper jam brings sweet heat, while the Garlic & Herb Seasoning gives the stir-fry a savory, balanced finish.