Kung Pao Tofu and Vegetables

The original recipe calls for marinading the tofu but I bought thinly sliced Bean Curd from a Japanese market and added it to the stir fry.  I also used different vegetables and nuts.  Below is the original recipe but I say mix it up a little!

Kung Pao Tofu and Vegetables (adapted from Vegan Family Meals CB by Ann Gentry)

Tofu
3         tablespoons tamari
1/3      cup water
3         tablespoons pure maple syrup
1 1/2   tablespoons toasted sesame oil  ( I used olive oil)
1         tablespoon minced garlic
1         tablespoon minced peeled fresh ginger
1         teaspoon chili powder
1         teaspoon paprika
3/4      teaspoon crushed red pepper
1/2      teaspoon fine sea salt
1         14 oz. container extra-firm tofu, drained and cut into 3/4" cubes (I used sliced bean curd)

Stir-Fry
2        tablespoons coconut oil
1        yellow onion, cut into 1-inch dice
1/2     head broccoli, trimmed into large florets
1        red bell pepper, cut into 3/4 inch dice
1        large carrot   (I used more)
5        ounces sugar snap peas, trimmed (I used bean sprouts)
1 1/2  tablespoons arrowroot, dissolved in 3 tablespoons water
1/2     cup shelled roasted peanuts  (I used slivered almonds)
          Cooked short grain brown rice

Tofu: Whisk the tamari, water, maple syrup, sesame oil, garlic, ginger, chili powder, paprika, crushed red pepper, and salt in a shallow casserole dish to blend. Add the tofu cubes and toss gently to coat. Let marinate for at least 30 minutes at room temperature, or cover and refrigerate up to overnight.

Stir-Fry:  Heat the coconut oil in a large, heavy wok or saute pan over medium-high heat. Add the onion broccoli, bell pepper, carrot, and snap peas to the wok and stir-fry until the vegetables are crisp-tender, about 2 minutes. Stir in the tofu and its marinade. Drizzle the arrowroot mixture over the tofu mixture and stir-fry until the sauce simmers and thickens slightly and the tofu is heated through, about 3 minutes. Stir in the nuts.  Serve with rice.