Vegan stir fry, delicious, nutritious, and extremely flavorful. It's packed with a ton of healthy veggies and makes the perfect dinner!
This vegan stir fry will have your whole family asking for seconds. It is SO good! It is one of my favorite recipes ever, and I love to have it for dinner or lunch. Tasty, easy, and delicious!
To make it I used a ton of healthy and nutritious veggies because I wanted it to be super nourishing. And the best part is that you can use what you have on hand!
Ingredient notes
- Oil: any type of oil is okay. I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Firm tofu: firm or extra firm tofu work best for this vegan stir fry recipe. Soft or silken tofu is not a good choice as it will fall apart easily.
- Ginger root: feel free to use some ground ginger instead, although ginger root is the best choice.
- Cornstarch: you can also make this dish using any other type of starch. Feel free to omit it, but your sauce won’t have the same texture, as it will be more watery.
- Vegetable stock or water: I prefer vegetable stock because it enhances the flavor of this vegan stir fry recipe. However, water is okay too. Although I do recommend you make your own stock at home, you can also buy it at the grocery store.
- Soy sauce or tamari: I used soy sauce, but tamari is a good gluten-free alternative. If you don't consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
- Maple syrup: feel free to use any type of sweetener instead. Agave syrup is the best alternative though.
- Sesame oil: use other oil if you can’t find it.
- Red pepper flakes: adjust the amount depending on how spicy you like your vegetable stir fry.
Dietary variations
- Make it oil-free: use tamari instead of soy sauce.
- Make it soy-free: you could use seitan, chickpea tempeh, or any cooked legumes instead of tofu, and coconut aminos instead of the soy sauce or tamari. You could also add the same amount of water or vegetable stock (instead of the soy sauce or tamari) and add more salt.
- Make it sugar-free: just omit the syrup.
How to make vegan stir fry
- Heat 1 tablespoon of oil into a large skillet and incorporate the tofu cubes. Cook over medium-high heat until all the sides are golden brown. Remove the tofu from the skillet and set aside.
- Heat the other tablespoon of oil into the skillet and add the veggies. Cook them over high heat for 3-4 minutes.
- Mix the water and cornstarch in a small bowl until well combined. Set aside.
- Then mix all the remaining sauce ingredients in a bowl until well combined, incorporate the cornstarch mixture, and mix again. Set aside.
- Add the tofu cubes and the sauce to the skillet, stir, and cook for 1-2 minutes.
- Try the stir fry and add some salt if needed.
- Serve your vegan stir fry immediately.
How to store
- Fridge: keep the leftovers in an airtight container in the fridge for 5-7 days.
- Freezer: store it in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge.
- Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Is stir fry sauce vegan?
No, the original stir fry sauce is not vegan, as it is usually made with chicken broth. But rest assured that our recipe is as flavorful and 100% plant-based!
Serving suggestions
Feel free to serve it along with some sauteed mushrooms, over noodles, white or brown rice, or even cauliflower rice for a low-carb recipe.
Looking for more vegan Chinese recipes?
Did you make this vegan stir fry recipe?
Please leave a comment and rate it below. We’d love to hear from you!
Vegan Stir Fry
Vegan stir fry, delicious, nutritious, and extremely flavorful. It's packed with a ton of healthy veggies and makes the perfect dinner!
PRINT
PIN
RATE
Servings: 4
Ingredients
For the vegan stir fry:
- 2 tablespoon oil, divided, I used extra virgin olive oil
- 16 ounces firm tofu, cubed
- 1 medium red bell pepper, seeded and julienned
- 1 medium carrot, peeled and julienned
- 1 medium zucchini, sliced and halved
- 1 small onion, julienned
- 2 cups of broccoli florets
- 4 cloves of garlic, minced
- 1-inch piece of ginger root, minced
For the sauce:
- 2 tablespoon water
- 1 tablespoon cornstarch
- ¾ cup vegetable stock
- ¼ cup soy sauce or tamari
- 2 tablespoon maple syrup
- 1 tablespoon sesame oil, use other oil if you can’t find it
- ¼ teaspoon red pepper flakes
Toppings (optional):
- Spring onions, chopped
- Sesame seeds
Instructions
- Heat 1 tablespoon of oil into a large skillet or wok and incorporate the tofu cubes. Cook over medium-high heat until all the sides are golden brown. Remove the tofu from the skillet or wok and set aside.
- Heat the other tablespoon of oil into the skillet or wok and add the veggies. Cook them over high heat for 3-4 minutes, stirring frequently.Â
- Mix the water and cornstarch in a small bowl until well combined. Set aside.Â
- Then mix all the remaining sauce ingredients in a bowl until well combined, incorporate the cornstarch mixture, and mix again. Set aside.
- Add the tofu cubes and the sauce to the skillet or wok, stir, and cook for 1-2 minutes or until the sauce thickens.
- Try the stir fry and add some salt if needed.
- Serve your vegan stir fry immediately (I added some spring onions and sesame seeds on top) over noodles, white or brown rice, or even cauliflower rice for a low-carb recipe.
- Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 2 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Notes
- You can use any type of oil, sweetener, or starch.
- Feel free to customize this vegan stir fry recipe with any veggies you have on hand.
- Add more or less red pepper flakes depending on how spicy you like your vegan stir fry.
Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 23.7g | Protein: 13.1g | Fat: 15.6g | Saturated Fat: 2.5g | Sodium: 1059mg | Fiber: 4.4g | Sugar: 12g
Leave a Reply