Vegan Thai Basil Stir-Fry with Tofu and Rainbow Vegetables: Recipes by our chefs

Ingredients

• 200g firm tofu, pressed and cubed
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 small zucchini, julienned
• 3 cloves garlic, minced
• 1 inch ginger, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 2 teaspoons sesame oil
• 1/2 cup fresh Thai basil leaves
• 2 tablespoons vegetable oil
• Salt to taste
• Optional: Crushed peanuts for garnish