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  • subheading: For the sauce:
  • 1 tablespoon Korean Gochujang gochujang varies in heat based on brand. Use a bit less or more to preference
  • 1 tablespoon Sambal oelek or other Asian chili sauce use less for less heat
  • 3 tablespoons soy sauce, use tamari for Glutenfree
  • ¼ cup ( 60 g) smooth peanut butter or almond butter , use ⅓ cup if you like your sauce to be thicker and more peanut buttery flavor
  • 2 tablespoons maple syrup
  • 2 teaspoons yellow or white miso or used chickpea miso to keep it soy-free
  • 1 tablespoon white or rice vinegar
  • ½ inch ( 3.5 g) ginger
  • 2 cloves garlic
  • ½ cup ( 120 ml) water
  • subheading: For the stir fry:
  • 2 teaspoons sesame oil
  • 14 ounce of firm or extra firm tofu pressed for at least 15 minutes and cubed
  • ½ cup thinly sliced carrots
  • ½ cup thinly sliced red bell pepper
  • ½ cup thinly green bell pepper
  • ⅛ teaspoon salt
  • green onion for garnish
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