A one-pan, 25-minute vegan stir-fry of crisp vegetables and golden tofu in a glossy, savory-salty-sweet-tangy sauce. Bold, crowd-pleasing, and family-friendly with gentle warmth rather than heat.
Make the sauce: In a medium bowl, whisk together tamari, ginger, garlic, rice vinegar, toasted sesame oil, brown sugar, and cornstarch until smooth. Stir in the vegetable broth.
Heat 2 tablespoons grapeseed oil in a 12-inch skillet over medium-high heat.
Crumble in the extra-firm tofu and sauté until mostly golden brown, about 8 minutes.
Transfer tofu to a bowl, toss with 3 tablespoons of the prepared sauce, and set aside.
Return the skillet to medium-high heat (no need to clean it) and add 1 tablespoon grapeseed oil.
Add the red onion, broccoli florets, red bell pepper, carrots, celery, and dried red Chinese chiles. Sauté until the vegetables are tender-crisp, about 5 minutes.
Reduce heat to medium; add the tofu and remaining sauce to the skillet and toss to coat.
Cook, stirring frequently, until the sauce thickens, about 2 minutes.
Stir in the roasted peanuts and season with black pepper to taste.
Divide cooked jasmine rice into bowls and top with the Kung Pao vegetables and tofu.