Kung Pao Veggie Power Bowl Recipe

About this recipe

Kung Pao Veggie Power Bowl is a vibrant and wholesome dish packed with the bold flavors of Chinese cuisine, perfect for fitness enthusiasts looking for a nutritious and satisfying lunch. Made without root vegetables, the bowl features stir-fried bell peppers, zucchini, cabbage, and protein-rich tofu tossed in a flavorful sweet, spicy, and tangy Kung Pao sauce. Garnished with roasted peanuts and fresh herbs, this dish delivers a delightful crunch and balanced taste while adhering to Jain dietary restrictions.

Ingredients

• 200 g Organic Tofu - Soy Paneer
• 1 kg Bell Peppers
• 1 piece Yellow Bell Pepper
• 2 pcs Zucchini
• 1 pc (approx. 500 g to 800 g) Cabbage
• 500g Good Life Raw Peanuts 500 G
• 500Ml Habit Toasted Sesame Oil Cold Presses
• 80 g Soya Sauce
• 90 g Dark Soy Sauce
• - Rice Vinegar
• 100 g Cornflour
• 50 g Asafoetida Powder
• - Chili Paste
• 500 g Jaggery
• 1 bunch Spring Onion

Instructions

1. 1. Begin by pressing the tofu to remove excess moisture, then cut it into bite-sized cubes.
2. 2. In a small bowl, mix soy sauce, dark soy sauce, rice vinegar, jaggery syrup, chili paste, and cornstarch to make the Kung Pao sauce.
3. 3. Heat 1 tbsp sesame oil in a pan over medium heat, add asafoetida, and sauté briefly to release its aroma.
4. 4. Add the tofu cubes to the pan and stir-fry until golden and slightly crispy on all sides. Remove and set aside.
5. 5. In the same pan, add the remaining sesame oil and stir-fry the bell peppers, zucchini, and cabbage for 4-5 minutes until tender yet crunchy.
6. 6. Pour the prepared Kung Pao sauce into the pan, mix well, and cook for 2-3 minutes until the sauce thickens and coats the vegetables evenly.
7. 7. Add the fried tofu back to the pan and gently toss everything together to combine the flavors.
8. 8. Transfer the Kung Pao Veggie Power Bowl to serving bowls, garnish with roasted peanuts and chopped spring onion greens, and serve warm.