Crispy extra-firm tofu and tender cauliflower tossed in a bold Kung Pao sauce built from soy, rice vinegar, sesame oil, fresh garlic, ginger, and red chili pepper. Sautéed bell peppers and green onion add brightness and crunch, while the sauce is simmered until it thickens into a glossy, savoury glaze. Served over steamed white rice with a side of lightly steamed broccoli. Every component is entirely plant-based, making this a satisfying vegan plate that brings genuine takeout-worthy flavour to your week.

Extra firm tofu, long grain white rice, broccoli, cauliflower, green bell peppers, red bell peppers, green onion, fresh garlic, ginger paste, red chili pepper, soy sauce, rice vinegar, olive oil, sesame oil, sunflower oil, corn starch, erythritol, kosher salt, black pepper.

Soy, wheat, sesame, sulphites.