Measurements

• 1 cup Bell Peppers
• 1 cup Broccoli florets
• 1 cup Carrots
• 1/2 cup Cashews
• 3 cloves Garlic
• 1 tbsp Ginger
• 1/2 cup Green Onions, chopped
• 1 medium Onion
• 1/2 tsp Red Pepper Flakes
• 2 tbsp Sesame Oil
• 1 cup Snap Peas
• 3 tbsp Gluten
• 1 block Tofu

Preparation Method

• Press the tofu to remove excess moisture, then cut it into cubes.
• Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat.
• Add the tofu cubes and cook until golden brown on all sides.
• Remove and set aside.
• In the same pan, add the remaining 1 tablespoon of sesame oil.
• Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
• Add the sliced onions and cook until they become translucent.
• Add the bell peppers, broccoli, carrots, and snap peas.
• Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
• Add the cooked tofu back into the pan along with the cashews.
• Pour in the gluten-free soy sauce and sprinkle with red pepper flakes.
• Stir well to combine.
• Cook for an additional 2-3 minutes until everything is heated through.
• Garnish with chopped green onions before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.