The Best Vegan Stir Fry Recipe

The Best Vegan Tofu and Veggies Stir Fry

This vegan tofu and veggies stir fry is one of my family’s absolute favorite meals and one that we make frequently. This recipe is simple and quick to make. You can have dinner on the table in 30-40 minutes with this recipe. Most of the ingredients are easily found at your local grocery store. For some of the more difficult to find ingredients, you can usually find them at your local Asian grocery store or online. I put links below to some of the exact cooking tools and ingredients that we use.

As noted in the recipe, you can top this tofu and veggies stir fry on top of cooked rice (our favorite is jasmine rice), any grain that you prefer or any Asian noodles. Our favorite Asian noodles are sweet potato noodles. This recipe is extremely versatile and you can sub out any of the vegetables for a different vegetable. For example, sometimes we make this recipe with cauliflower, green beans and mushrooms. Sometimes I like to add extra nutrition so I add greens – either kale, spinach or swiss chard. When you switch out different veggies, just make sure to keep the amount of veggies relatively the same.

Enjoy this delicious vegan tofu and veggies stir fry – it’s healthy, high in protein and scrumptious! Fun fact: did you know that sesame seeds are full of calcium? Just 100 grams of sesame seeds provide a whopping 975 milligrams of calcium.

Tara

The Best Vegan Tofu and Veggies Stir Fry

This is the best vegan tofu and veggies stir fry! My family loves this recipe and we make it on a weekly basis. It's full of healthy and colorful vegetables, high protein tofu and the sauce is sweet, salty and umami. It comes together in about half an hour so it's the perfect weeknight meal!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method

Ingredients

  

Sauce ingredients

• 1/4 cup hoisin sauce (59 ml)
• 1/4 cup mirin (Japanese rice wine for cooking) (59 ml)
• 1/4 cup water (59 ml)
• 3 Tbsp soy sauce, tamari or shoyu (45 ml)
• 2 Tbsp agave nectar (30 ml)

Tofu and veggies ingredients

• 1 Tbsp vegetable oil (or hot water if oil-free) (15 ml)
• 14 oz extra-firm tofu, cubed (the size sold in the tubs at the store)
• 4-5 cups broccoli, cut into small florets (approx. 1 large broccoli bunch)
• 1 red bell pepper, sliced ¼ inch thick
• 2 medium-sized carrots, peeled and sliced into coins
• 1/2 head of small purple or green cabbage, shredded
• 4 cloves garlic, minced
• Cooked rice, other grain or Asian noodles

Garnishes (optional, but very tasty)

• Handful of sliced chives
• Toasted almond slivers
• Toasted sesame seeds

Equipment

• 1 Large cast iron or large non-stick skillet
• 1 Medium sized stainless steel pan
• 1 Measuring cup
• 1 Whisk
• 1 Large wooden spoon

Method

 

1. Preheat a cast-iron pan or large non-stick skillet over high heat. Mix together all of the sauce ingredients in a measuring cup and set aside.

   ** Have a large bowl or baking pan near the stove to hold the ingredients as the finish cooking.**
2. Once the pan is hot, apply a small drizzle of vegetable oil. Add the cubed tofu and sprinkle with a little salt. Cook for 6-7 minutes, tossing often until the tofu is golden brown on most sides.
   
3. Transfer the tofu to the baking pan or bowl and proceed with the broccoli, bell pepper and carrots. Add a small amount of oil or hot water to the hot pan, toss in the vegetables and cook until the broccoli, bell pepper and carrots are charred and colorful, about 5 minutes. Cover the pan between tosses so that it cooks faster. Once cooked, transfer the vegetables to the pan with the tofu.
4. Now, proceed with the cabbage. Add a little hot water and cook for about 3 minutes, covered. Transfer the cooked cabbage to the pan with the tofu and veggies.
5. Now, let’s cook the sauce. Add the minced garlic to the hot pan and sauté until fragrant (1 minute). Add a little hot water if needed so the garlic doesn’t stick to the pan. Add the sauce and mix together until heated through and bubbly, about 2 minutes.
6. Add all the cooked veggies and tofu back to the pan and toss to coat. Taste for seasoning.

   Serve over rice, another cooked grain or asian noodles. We typically serve the stir fry with white jasmine rice or Asian noodles, such as rice noodles or our favorite, sweet potato noodles. Add the garnishes of choice and enjoy!

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Links for our favorite cooking tools:

Wooden spoon

Cast iron skillet

Eco-friendly Non-stick skillet

Pyrex measuring cup

Whisk

Ingredients links:

Sweet potato noodles

Jasmine rice

Hoisin sauce

Mirin

Agave nectar

Soy sauce

Slivered almonds

Sesame seeds